Oven Roasted Vegetables
A flexible and flavorful dish featuring caramelized vegetables, perfect as a side for any meal.
Ingredients
For the Base
- 2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and broccoli) Feel free to substitute with any vegetables you enjoy.
- 2 tablespoons olive oil Avocado oil or melted coconut oil can be used as substitutes.
For Seasoning
- to taste salt
- to taste pepper
- 1 teaspoon garlic powder (optional) Adjust or omit as desired.
- 1 teaspoon dried herbs (like thyme or rosemary, optional) Fresh herbs can be used instead for a brighter flavor.
To Serve
- to taste balsamic glaze (optional, for drizzling) Adds extra flavor after roasting.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Preheat for at least 10 minutes.
- Wash and chop the vegetables into uniform pieces for even cooking.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and optional seasonings until well coated.
Cooking
- Spread the vegetables in a single layer on a baking sheet, avoiding overcrowding.
- Roast in the oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.
Notes
For a spicy kick, add red pepper flakes. For an Asian twist, toss with soy sauce and sesame seeds before roasting. Experiment with cheeses or sweeteners for different flavor profiles. Store prepped vegetables in the fridge for up to 3-5 days.