Roasted Vegetables Recipe

This roasted vegetables recipe is a simple method to bring out the natural sweetness and depth of flavor in veggies. And it can be adapted to fit any veggies you have on hand.

cook TIME 30 mins
prep TIME 15 mins
total TIME 45 mins

Course: Side DishCuisine: American

Servings: 4 servings

Calories: 199 kcal

Author: Luna Regina

Ingredients (15)

6 oz baby potatoes halved
6 oz grape tomatoes
6 oz bell pepper cubed
6 oz broccoli florets
4 oz zucchini sliced
4 oz baby carrots
4 oz red onion cubed
1/2 tsp salt
1 tsp fresh thyme chopped
1/2 tsp oregano
3 tbsp olive oil
1/4 tsp black pepper
10 cloves garlic
1 tbsp Parmesan cheese
1 tbsp fresh parsley chopped

INSTRUCTIONS

Preheat the oven to 400°F.

In a large bowl, add 3 tbsp olive oil, 1/4 tsp black pepper, 1 tsp fresh thyme, 1/2 tsp oregano, and 1/2 tsp salt.

Toss all the veggies (6 oz baby potatoes, 6 oz grape tomatoes, 6 oz bell pepper, 6 oz broccoli florets, 4 oz zucchini, 4 oz baby carrots, 4 oz red onion) lightly with the oil mixture so that they are all coated.

Place baby potatoes, baby carrots, and garlic cloves in a single layer on a baking sheet and roast for 10 minutes.

Add the remaining vegetables to the baking sheet and return to the oven until tender. Remove from the oven.

Sprinkle with 1 tbsp Parmesan cheese and 1 tbsp fresh parsley.

Serve immediately.

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