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Easy Roasted Vegetables

A foolproof method for creating restaurant-quality roasted vegetables with caramelized edges, tender centers, and aromatic herbs using minimal effort.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets
  • 2 medium carrots, cut into 1-inch pieces
  • 1 red bell pepper, sliced
  • 1 medium zucchini, cubed
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh herbs for garnish (optional)

Method
 

Main Instructions
  1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
  2. Wash and cut all vegetables into uniform pieces, roughly 1-inch in size. Pat dry any excess moisture with paper towels.
  3. Place prepared vegetables in a large bowl and drizzle with olive oil. Add garlic powder, thyme, salt, and pepper. Toss everything together until each piece is evenly coated.
  4. Spread vegetables in a single layer on your prepared baking sheet, ensuring pieces don't overlap. Use two pans if necessary.
  5. Roast for 20-25 minutes, stirring once halfway through. Vegetables are ready when edges are golden brown and they pierce easily with a fork.
  6. Remove from oven and let cool for 2-3 minutes. Garnish with fresh herbs if desired and serve immediately while still warm and crispy.

Notes

Cut vegetables into uniform 1-inch pieces for even cooking. Don't overcrowd the pan - use two pans if necessary. Pat vegetables dry before seasoning to prevent steaming. Store leftovers in refrigerator for up to 4 days. Reheat in 400°F oven for 5-8 minutes to restore crispness. Can substitute vegetables with Brussels sprouts, cauliflower, or sweet potatoes. Use avocado oil for higher heat cooking.