Roasted Veggie

Why You’ll Love This Recipe

Roasted vegetables are incredibly easy to prepare, customizable, and packed with nutrients. The high heat of roasting brings out their natural sweetness and creates crispy, caramelized edges that are absolutely irresistible. Whether you’re meal prepping for the week or looking for a wholesome side dish, this recipe fits perfectly. It’s also gluten-free, vegan, and suitable for nearly any diet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Carrots

• Zucchini

• Bell peppers

• Red onion

• Broccoli florets

• Olive oil

• Garlic powder

• Dried thyme or rosemary

• Salt and pepper to taste

Directions

1. Preheat the oven to 425°F (220°C).

2. Wash and chop all vegetables into similar-sized pieces for even cooking.

3. Place the vegetables on a large baking sheet in a single layer.

4. Drizzle with olive oil and sprinkle with garlic powder, herbs, salt, and pepper.

5. Toss to coat the vegetables evenly.

6. Roast in the oven for 25–30 minutes, flipping halfway through, until the vegetables are tender and golden brown on the edges.

7. Serve hot, warm, or even at room temperature.

Servings and timing

This recipe yields about 4 servings.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Use seasonal vegetables like butternut squash, Brussels sprouts, or asparagus.

• Add a drizzle of balsamic glaze or lemon juice after roasting for extra brightness.

• Toss with cooked quinoa or rice for a complete meal.

• Sprinkle with grated Parmesan or crumbled feta for added richness.

• Add chickpeas or tofu before roasting for a protein boost.

Storage/Reheating

Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in a skillet to regain some of the crispness. You can also reheat in the microwave, though the texture will be softer.

FAQs

What are the best vegetables for roasting?

Root vegetables, cruciferous veggies, and firm vegetables like carrots, broccoli, and bell peppers are ideal.

Should I peel the vegetables?

It depends on the veggie—carrots can be peeled or scrubbed; zucchini and bell peppers don’t need peeling.

Why are my roasted vegetables soggy?

Crowding the pan can cause steaming instead of roasting. Spread them out in a single layer.

Can I roast frozen vegetables?

Yes, but they may release more moisture and won’t get as crispy. Use a hot oven and spread them well.

Is parchment paper necessary?

No, but it makes cleanup easier. Roasting directly on the pan can give a crispier texture.

What oil is best for roasting?

Olive oil is great for flavor; avocado oil is good for higher heat.

Can I make these in an air fryer?

Yes, just reduce the cooking time and shake the basket halfway through.

How do I store leftovers?

Use airtight containers and refrigerate for up to 4 days.

Can I add meat to this recipe?

Yes, diced chicken, sausage, or tofu can be roasted alongside the vegetables.

How do I keep herbs from burning?

Add delicate herbs like parsley or basil after roasting, and stick with sturdier herbs like thyme during cooking.

Conclusion

Roasted Veggies are the perfect blend of health and flavor, offering a colorful and satisfying addition to any meal. With endless combinations and minimal prep, this is a staple recipe you’ll return to again and again. Whether served solo or as part of a larger spread, these veggies are sure to impress.

Roasted Veggie

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A vibrant and nutritious side dish or main course, featuring roasted vegetables like carrots, zucchini, bell peppers, and broccoli, with crispy caramelized edges and deep, natural sweetness.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

2 carrots, peeled and chopped

2 zucchini, chopped

2 bell peppers, chopped

1 red onion, chopped

2 cups broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme or rosemary

Salt, to taste

Black pepper, to taste

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash and chop all vegetables into similar-sized pieces for even cooking.
3. Place the vegetables on a large baking sheet in a single layer.
4. Drizzle with olive oil and sprinkle with garlic powder, herbs, salt, and pepper.
5. Toss to coat the vegetables evenly.
6. Roast in the oven for 25-30 minutes, flipping halfway through, until the vegetables are tender and golden brown on the edges.
7. Serve hot, warm, or at room temperature.

Notes

• For extra brightness, drizzle balsamic glaze or lemon juice after roasting.
• Try seasonal vegetables like butternut squash, Brussels sprouts, or asparagus for variety.
• For added richness, sprinkle grated Parmesan or crumbled feta on top after roasting.
• Add chickpeas or tofu before roasting for a protein boost.
• Ensure vegetables are spread out on the pan to avoid sogginess.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 6g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 7g
• Protein: 4g
• Cholesterol: 0mg