Description
Crispy oven-roasted mixed vegetables with fresh herbs are an easy, flavorful side. My secret for perfect veggies every time! A simple, healthy dish.
Ingredients
Scale
- Garden Harvest Veggies:
- 2 cups broccoli florets
- 2 medium carrots, sliced
- 1 bell pepper (any color), chopped
- 1 medium zucchini, chopped
- 1/2 red onion, cut into wedges
- 1 cup cherry tomatoes
- Flavor Boosters:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Essential Seasonings:
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- Finishing Touches:
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep Your Garden Goodies:: First things first, get those veggies chopped! I usually go for bite-sized pieces, about 1-inch chunks for the broccoli, carrots, and zucchini. Slice the bell peppers and red onion into similar-sized strips. The cherry tomatoes, bless their hearts, just get to stay whole. I love the rainbow of colors on my cutting board at this stage; it just smells so fresh and alive. This is where I always forget to preheat the oven, so learn from my mistake, hon, get that oven to 400°F (200°C) now!
- Toss with Flavor:: Next, grab your biggest mixing bowl. Seriously, don’t try to cram it all into a small one, or you’ll make a mess, trust me on this. Add all your chopped veggies, the olive oil, minced garlic, dried herbs, salt, and pepper. Now, get in there with your hands! Really toss everything around until every single piece is coated. This step is crucial for getting that lovely, even caramelization. I once used a spoon, and half the veggies were naked; oops! Use your hands, it’s messy but worth it.
- Spread ‘Em Out:: This is the golden rule for crispy oven-roasted mixed vegetables: spread your seasoned veggies in a single layer on one or two large baking sheets. If they’re crowded, they’ll steam instead of roast, and nobody wants soggy veggies! I usually line my pans with parchment paper for easy cleanup, because who needs more dishes? The kitchen often smells like garlic and herbs at this point, which is just wonderful. Give them space, hon, give them space!
- Roast to Perfection:: Pop those baking sheets into your preheated oven. You’ll want to roast them for about 20-30 minutes. Around the 15-minute mark, give them a good stir. You’re looking for tender-crisp veggies with some nice, browned edges. That browning is where all the flavor lives! I’ve definitely burned a batch or two by forgetting to stir, so don’t be like me. Keep an eye on them; every oven is a little different, you know?
- Add the Tomatoes:: If you’re using cherry tomatoes, I usually add them for the last 10-15 minutes of roasting. This way, they get warm and slightly burst, but they don’t turn into complete mush. They add a lovely juiciness and a little pop of acidity that brightens everything up. Honestly, the smell when those tomatoes start to soften is just divine; it really fills the kitchen with a sweet, savory aroma.
- Garnish and Serve:: Once your oven-roasted mixed vegetables are perfectly tender and caramelized, pull them out of the oven. Transfer them to a serving dish, and sprinkle generously with fresh chopped parsley. That fresh parsley adds such a vibrant, herbaceous finish and a pop of color. Give them a quick taste, adjust any seasoning if needed, and serve ’em up! They should be tender inside with those lovely crisp, browned bits on the outside. Pure veggie happiness, right there!