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–+ servings

Roasted Vegetables

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4

Equipment

  • 1 Baking sheet
  • 1 large mixing bowl
  • 1 sharp knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Measuring spoon

Ingredients
  

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup baby carrots
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Place all the cut vegetables into the large mixing bowl.
  • Drizzle the olive oil over the vegetables.
  • Sprinkle salt, black pepper, garlic powder, oregano, and thyme over the vegetables.
  • Toss the vegetables in the bowl to ensure they are evenly coated with oil and seasonings.
  • Spread the vegetables in a single layer on the baking sheet.
  • Roast the vegetables in the preheated oven for 30 minutes, stirring halfway through.
  • Remove the baking sheet from the oven and let the vegetables rest for 5 minutes before serving.

Notes

For extra flavor, consider adding a sprinkle of Parmesan cheese or a squeeze of lemon juice just before serving. Make sure to cut all vegetables to roughly the same size for even cooking. Adjust the seasoning to your taste preference, and feel free to add other vegetables like zucchini or cherry tomatoes to the mix.
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