Easy Oven Roasted Vegetables
Colorful, caramelized veggies roasted hot for maximum flavor and crisp-tender texture. A simple weeknight side everyone loves.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup broccoli florets
- 2 cup zucchini, cut into half-moons
- 2.25 cup mixed bell pepper strips
- 1.5 cup red onion, cut into wedges
- 1.25 cup carrot coins
- 1 cup cherry tomatoes
- 3 tbsp extra-virgin olive oil
- 2 tsp minced garlic
- 1.5 tsp Italian seasoning or your favorite dried herb blend
- 1 tsp kosher salt more to taste
- 0.75 tsp freshly ground black pepper
- 1 tbsp balsamic vinegar optional
- 1 tbsp chopped fresh parsley for serving
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a large sheet pan with parchment for easy cleanup.
- Cut vegetables into evenly sized pieces. Pat dry so they roast instead of steam.
- Whisk olive oil, minced garlic, Italian seasoning, salt, pepper, and balsamic (if using).
- Toss broccoli, zucchini, peppers, onion, carrots, and tomatoes with the seasoned oil until coated.
- Spread in a single layer on the pan, leaving space between pieces for browning.
- Roast 15 minutes. Stir and rotate the pan, then roast 8–12 minutes more until tender and caramelized.
- Finish with parsley and adjust salt and pepper to taste. Serve hot.
Notes
Variation: Add a squeeze of lemon and a shower of grated Parmesan right after roasting. For heat, sprinkle red pepper flakes before baking. Storage: Refrigerate up to 4 days; re-crisp on a hot pan at 425°F for 5–7 minutes.
This recipe is an original creation inspired by classic Easy Oven Roasted Vegetables flavors. All ingredient ratios and instructions are independently developed.