Oven-Roasted Herb Vegetables

Oven-Roasted Herb Vegetables

Serves: 3–4
Time: ~45 minutes

Ingredients

• 2 carrots, peeled and cut into chunks

• 1 head broccoli, cut into florets

• 1 zucchini, sliced thick

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 red onion, cut into wedges

• 3 tbsp olive oil

• 2 cloves garlic, minced

• 1–2 sprigs fresh rosemary (or 1 tsp dried)

• 1 tsp dried thyme or Italian seasoning

• ½ tsp salt (or to taste)

• ½ tsp black pepper

• Optional: pinch of chili flakes or paprika

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Instructions

1. Preheat oven
   Heat oven to 425°F (220°C). Line a baking sheet with parchment.

2. Prep vegetables
   Add all vegetables to a large bowl.

3. Season
   Drizzle with olive oil. Add garlic, herbs, salt, pepper, and optional spices. Toss well until evenly coated.

4. Roast
   Spread vegetables in a single layer (don’t overcrowd).
   Roast for 35–40 minutes, flipping halfway, until tender and nicely caramelized.

5. Finish
   Taste and adjust seasoning. Remove rosemary stems before serving.

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Optional Finishing Touches

• Squeeze of fresh lemon 🍋

• Sprinkle of parmesan or feta

• Drizzle of balsamic glaze

• Add chickpeas before roasting for protein

Serving Ideas

• As a side for chicken, fish, or tofu

• Over quinoa, couscous, or rice

• Tossed with pasta and olive oil