Roasted Vegetables

Roasted vegetables are a versatile and healthy side dish that pairs well with almost any meal. This recipe combines a variety of colorful veggies seasoned with Italian herbs and a hint of garlic, then roasted to perfection. It’s easy to make, nutritious, and full of flavor. Whether you’re preparing a weeknight dinner or a holiday feast, these roasted vegetables are sure to be a hit. In this blog post, we’ll guide you through the recipe, provide helpful cooking notes, and offer variations to suit different tastes and dietary preferences.

Ingredients

• 1/2 medium red onion, peeled and cut into 1-inch chunks
• 1 1/2 teaspoons Italian seasoning
• 2-3 cloves garlic, minced
• 2 medium carrots, peeled and sliced into 1/4-inch-thick slices
• 2 tablespoons olive oil
• 1 medium broccoli crown, cut into small florets (reserve stem for another use)
• 2 medium bell peppers, cored and chopped into 1-inch pieces (1 red, 1 yellow)
• 1 cup grape tomatoes (optional)
• 1 small zucchini, ends trimmed, sliced through the length then cut into 1/2-inch pieces
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh lemon juice

Instructions

Step 1: Prepare the Vegetables

1. Preheat Oven:
   • Preheat your oven to 425°F (220°C).
2. Chop the Vegetables:
   • Peel and chop the red onion into 1-inch chunks.
   • Peel and slice the carrots into 1/4-inch-thick slices.
   • Cut the broccoli crown into small florets.
   • Core and chop the bell peppers into 1-inch pieces.
   • Slice the zucchini through the length, then cut into 1/2-inch pieces.
   • Mince the garlic cloves.

Step 2: Season the Vegetables

1. Combine Vegetables:
   • In a large mixing bowl, combine the chopped red onion, carrots, broccoli florets, bell peppers, grape tomatoes (if using), and zucchini.
2. Add Seasonings:
   • Drizzle the vegetables with 2 tablespoons of olive oil.
   • Sprinkle with 1 1/2 teaspoons of Italian seasoning and the minced garlic.
   • Season with salt and freshly ground black pepper to taste.
   • Toss the vegetables until they are evenly coated with the oil and seasonings.

Step 3: Roast the Vegetables

1. Arrange on Baking Sheet:
   • Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the vegetables to ensure even roasting.
2. Roast:
   • Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 4: Finish and Serve

1. Add Lemon Juice:
   • Once the vegetables are roasted, remove them from the oven and transfer them to a serving dish.
   • Drizzle with 1 tablespoon of fresh lemon juice and toss to combine.
2. Serve:
   • Serve the roasted vegetables hot as a side dish to your favorite main course.

Cook Notes and Variations

Cook Notes:

• Even Sizing: Ensure all vegetables are cut into similar-sized pieces to promote even cooking.
• High Heat: Roasting at a high temperature helps caramelize the vegetables, enhancing their natural sweetness.
• Stirring: Stir the vegetables halfway through roasting to ensure they cook evenly and don’t burn.

Variations:

• Different Vegetables: Feel free to substitute or add other vegetables like Brussels sprouts, sweet potatoes, or cauliflower.
• Herbs and Spices: Experiment with different herbs and spices such as rosemary, thyme, paprika, or cumin to change up the flavor profile.
• Cheesy Twist: Sprinkle grated Parmesan cheese over the vegetables during the last 5 minutes of roasting for a cheesy finish.
• Balsamic Glaze: Drizzle a balsamic reduction over the roasted vegetables before serving for an added tangy sweetness.

Frequently Asked Questions (FAQs)

1. Can I use frozen vegetables?

Yes, you can use frozen vegetables. However, they may release more moisture, so be sure to roast them in a single layer to allow the excess moisture to evaporate.

2. How do I store leftovers?

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet before serving.

3. Can I roast the vegetables ahead of time?

Yes, you can roast the vegetables ahead of time and reheat them in the oven at 350°F (175°C) for about 10-15 minutes before serving.

4. What main dishes pair well with roasted vegetables?

Roasted vegetables pair well with a variety of main dishes such as grilled chicken, roasted beef, baked fish, or vegetarian entrees like quinoa bowls or pasta.

5. How can I make the vegetables crispier?

To make the vegetables crispier, ensure they are well-coated in oil, spread them out in a single layer, and avoid overcrowding the baking sheet.

Roasted vegetables are a simple, nutritious, and delicious side dish that complements any meal. With their vibrant colors and rich flavors, they’re a hit at any table. Whether you stick to the classic recipe or experiment with different variations, you’re sure to enjoy the delightful taste and health benefits of this easy-to-make dish. Give this recipe a try and savor the wonderful flavors of perfectly roasted vegetables. Happy cooking