Roasted Vegetables

Elevate your meal with this flavorful oven-roasted vegetables recipe, featuring a medley of colorful veggies tossed in aromatic herbs and balsamic vinegar. Perfectly tender and bursting with flavor, these roasted vegetables are the ultimate side dish or standalone delight

Prep time:

15 mins

Servings:

Cook time:

25 mins

Difficulty:

Easy

Total time:

40 mins

What you'll need

Ingredients

1 lb (about 450g) mixed vegetables (such as carrots, bell peppers, zucchini, cherry tomatoes, and red onions), chopped into bite-sized pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper
Fresh herbs (such as parsley or basil) for garnish

Directions

STEP 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil

STEP 2

In a mixing bowl, combine the chopped vegetables, olive oil, balsamic vinegar, minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss until the vegetables are evenly coated

STEP 3

Spread the seasoned vegetables in a single layer on the prepared baking sheet

STEP 4

Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through

STEP 5

Once roasted, remove the baking sheet from the oven and transfer the vegetables to a serving dish

STEP 6

Garnish with fresh herbs, if desired, and serve hot as a delightful side dish or standalone dish

Nutrition facts (per serving)

Calories:

120

Protein:

Fat:

Carbs:

14g

Fiber:

Sugar:

Sodium:

150mg