Vegetable Roasted Medley (Printable)
Oven-roasted vegetables tossed with herbs and olive oil for a healthy, colorful side dish.
# What You Need:
→ Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 1 large red bell pepper, seeded and cut into 1-inch pieces
03 - 1 medium zucchini, sliced into ½-inch rounds
04 - 1 medium red onion, peeled and cut into wedges
05 - 7 ounces cherry tomatoes, halved
06 - 5 ounces cremini mushrooms, halved
→ Seasoning
07 - 3 tablespoons extra-virgin olive oil
08 - 1½ teaspoons sea salt
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - ½ teaspoon smoked paprika (optional)
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# How To Cook:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine all prepared vegetables in a large mixing bowl.
03 - Drizzle with olive oil, then sprinkle with sea salt, black pepper, dried thyme, dried rosemary, and smoked paprika. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring once halfway through, until tender and slightly caramelized.
06 - Transfer to a serving platter and garnish with fresh chopped parsley before serving.
# Expert Tips:
01 -
- Minimal prep work means dinner comes together faster than you'd expect.
- The caramelized edges taste like a secret—naturally sweet and savory at once.
- It works as a side, a light lunch, or even cold the next day with grains.
02 -
- Don't overcrowd the pan—vegetables need room to caramelize, not steam themselves.
- Stirring halfway through is the difference between golden and burnt; don't skip it even if you're tired.
- Cutting everything roughly the same size matters more than it sounds, or you'll end up with some pieces raw and others turning to mush.
03 -
- Cut everything by hand if you can—a knife lets you feel the vegetables and make quick adjustments in size.
- If your pan feels crowded, use two sheets; overlapping vegetables steam instead of roast, and that's where texture gets lost.