Oven Roasted Vegetables 🥕🍠🌽

Roasting vegetables brings out their natural sweetness and creates a delicious caramelized texture that’s absolutely irresistible. Whether you’re using root vegetables like carrots and sweet potatoes, or adding in brussels sprouts and zucchini, this simple and versatile recipe will have you falling in love with vegetables all over again. The best part? You can customize the seasonings to suit your taste, making it the perfect side dish for any meal!

Ingredients:

• 2 large carrots, peeled and cut into sticks 🥕
• 1 medium sweet potato, peeled and cubed 🍠
• 1 bell pepper, cut into strips 🌶️
• 1 small zucchini, sliced 🥒
• 1 red onion, cut into wedges 🧅
• 1 cup cherry tomatoes 🍅
• 2 tbsp olive oil 🧴
• 2 cloves garlic, minced 🧄
• 1 tsp dried oregano 🌿
• 1 tsp dried thyme 🌿
• 1/2 tsp paprika 🌶️
• Salt and pepper, to taste 🧂🌶️
• 1 tbsp fresh parsley, chopped (for garnish) 🌿

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray for easy cleanup.

Step 2: Prepare the Vegetables

1. Carrots: Peel and cut the carrots into sticks or rounds, depending on your preference. Make sure they’re all roughly the same size for even cooking.
2. Sweet Potato: Peel and cut the sweet potato into 1-inch cubes. This allows them to cook quickly and evenly.
3. Bell Pepper: Cut the bell pepper into strips or bite-sized chunks.
4. Zucchini: Slice the zucchini into rounds or half-moons, depending on your preferred texture.
5. Red Onion: Cut the onion into wedges that are similar in size to the other vegetables.
6. Cherry Tomatoes: Simply halve the cherry tomatoes to ensure they roast evenly.

Step 3: Toss with Oil and Seasonings

1. In a large bowl, toss all of the prepared vegetables with olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Make sure everything is evenly coated with the oil and seasonings.
2. If you prefer extra crispy veggies, you can add a pinch of cornstarch to the mix, but this step is optional.

Step 4: Roast the Vegetables

1. Spread the vegetables in a single layer on the prepared baking sheet. Make sure they’re not overcrowded, as this will prevent them from roasting properly and can cause them to steam.
2. Roast the vegetables in the preheated oven for 25-30 minutes, flipping them halfway through, or until they are golden brown and crispy on the edges.
3. Keep an eye on the cherry tomatoes; they cook faster, so you may want to add them in after 15 minutes of roasting to prevent them from bursting too much.

Step 5: Serve

1. Once the vegetables are perfectly roasted, remove them from the oven and garnish with fresh parsley for a pop of color.
2. Serve the roasted vegetables as a side dish to your favorite protein or alongside grains like quinoa or rice.

Why You’ll Love Oven Roasted Vegetables:

1. Simple & Quick: With minimal ingredients and just one baking sheet, this recipe is incredibly easy to prepare and clean up. The oven does most of the work for you! 🍽️

2. Healthy & Nutritious: Roasting vegetables helps preserve their nutrients while bringing out natural flavors. Plus, you’re getting a variety of vitamins and minerals in one dish! 🥦🍠

3. Versatile: You can swap in any vegetables you like—brussels sprouts, butternut squash, parsnips, or cauliflower all roast beautifully and can be added to the mix. 🌽

4. Caramelized Flavor: Roasting the vegetables at a high heat gives them a deliciously sweet, caramelized flavor that’s much more intense than simply steaming or boiling. 🧡

5. Customizable: The seasoning possibilities are endless! Feel free to add cumin, curry powder, rosemary, or red pepper flakes for extra spice. 🌶️

Pro Tips for Perfect Roasted Vegetables:

1. Evenly Cut Pieces: To ensure that all your vegetables cook evenly, make sure they are cut into uniform sizes. Smaller pieces cook faster, while larger ones take longer to become tender.

2. Don’t Overcrowd: Spread the vegetables out in a single layer on the baking sheet. Crowding them together will cause them to steam rather than roast, resulting in a softer texture instead of a crispy one.

3. Flip Halfway: To get an even roast and golden edges on all sides, be sure to flip the vegetables about halfway through the cooking time.

4. Add Fresh Herbs Last: Fresh herbs like parsley or basil should be added after roasting to maintain their color and freshness.

5. Use a Hot Oven: Roasting at high heat (425°F or 220°C) is key to getting crispy, caramelized vegetables. Don’t be afraid of the heat!

Conclusion:

Oven Roasted Vegetables are the ultimate side dish: simple, healthy, and full of flavor. Roasting enhances the natural sweetness of vegetables like carrots and sweet potatoes, while bringing out the savory richness of bell peppers and zucchini. With just a few seasonings and a hot oven, you’ll have a perfect, crispy, and delicious side dish to pair with any meal. Plus, it’s an easy way to get more veggies into your diet without sacrificing flavor!

Enjoy your perfectly roasted veggies! 😋