Description
These Oven Roasted Vegetables are crispy on the outside, tender on the inside, and packed with flavor from simple seasonings and olive oil. They’re the perfect healthy side dish for any meal and can be customized with your favorite seasonal veggies.
Ingredients
Units
Scale
- 4 cups mixed vegetables (e.g., carrots, broccoli, bell peppers, zucchini, Brussels sprouts, red onion)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or dried thyme, rosemary, or oregano)
- 1/2 teaspoon paprika (optional, for extra color and flavor)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for topping)
Instructions
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Preheat Oven:
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
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Prepare the Vegetables:
- Wash, peel (if necessary), and chop the vegetables into even-sized pieces for uniform cooking.
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Season the Vegetables:
- In a large bowl, toss the vegetables with olive oil, minced garlic, salt, pepper, Italian seasoning, and paprika until evenly coated.
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Arrange and Roast:
- Spread the vegetables in a single layer on the prepared baking sheet—don’t overcrowd the pan to ensure crispy edges.
- Roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.
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Garnish and Serve:
- Remove from the oven and sprinkle with fresh parsley and Parmesan cheese, if using.
- Serve hot as a side dish or add to salads, bowls, or pasta.
Notes
- Cut denser vegetables (like carrots and potatoes) smaller than softer veggies (like zucchini) to ensure even roasting.
- Add a splash of balsamic vinegar before serving for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days—reheat in the oven to maintain crispness.