Ingredients
Scale
- 2 cups of your choice of root vegetables (e.g., carrots, potatoes), peeled and diced
- 2 cups of your choice of cruciferous vegetables (e.g., broccoli, cauliflower), cut into florets
- 1 cup of other vegetables (e.g., bell peppers, onions), chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (e.g., thyme, rosemary, oregano)
- Optional: garlic powder, paprika, red pepper flakes for added flavor
Instructions
- Preheat your oven to 400°F (200°C). Wash and chop all the vegetables into roughly equal sizes and place them in a large bowl.
- Drizzle the olive oil over the vegetables, add salt, pepper, and your choice of dried herbs. Toss to ensure even coating.
- Spread the seasoned vegetables in a single layer on a baking sheet, avoiding overcrowding.
- Roast the vegetables in the preheated oven for 20-30 minutes, tossing halfway through, until they are tender and browned.
Notes
- Don’t overcrowd the pan for optimal roasting.
- Use enough olive oil for crispy vegetables.
- Season generously with salt and herbs for better flavor.
- Maintain a high roasting temperature for caramelization.
- Always toss the vegetables halfway through the cooking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg