Roasted Seasonal Vegetables (Printable)

Seasonal vegetables roasted to bring out rich caramelized flavors in a simple, healthy dish.

# Ingredient List:

→ Vegetables

01 - 2 medium carrots, peeled and sliced
02 - 1 red bell pepper, seeded and chopped
03 - 1 yellow bell pepper, seeded and chopped
04 - 1 small zucchini, sliced into half-moons
05 - 1 red onion, cut into wedges
06 - 7 oz cherry tomatoes, halved
07 - 7 oz broccoli florets

→ Seasoning

08 - 3 tbsp olive oil
09 - 1½ tsp sea salt
10 - ½ tsp freshly ground black pepper
11 - 1 tsp dried Italian herbs
12 - 2 cloves garlic, minced

→ Optional

13 - 1 tbsp balsamic vinegar
14 - Fresh parsley, chopped, for garnish

# How to Make:

01 - Set oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - Place all prepared vegetables into a large mixing bowl.
03 - Drizzle olive oil over vegetables, then add sea salt, black pepper, dried Italian herbs, and minced garlic. Toss to coat evenly.
04 - Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet.
05 - Bake for 25 to 30 minutes, stirring halfway through until the vegetables are tender and edges are golden brown.
06 - If desired, drizzle balsamic vinegar over the roasted vegetables and toss gently to combine.
07 - Sprinkle chopped fresh parsley over the vegetables before serving.

# Expert Tips:

01 -
  • It requires minimal hands-on time but delivers the kind of caramelized, sweet-savory depth that makes people think you fussed over dinner.
  • You can throw together whatever vegetables are looking good at the market and trust the oven to do the real work.
  • It's naturally vegan and gluten-free, so it works for almost any table without feeling like a compromise.
02 -
  • Don't overcrowd the pan—vegetables need space to caramelize, not steam, so it's better to roast in two batches if your pan feels tight.
  • That halfway stir is non-negotiable; it's what keeps the edges from burning while the centers stay tender.
  • Fresh vegetables work better than ones that have been sitting for a week, but roasting has a way of making even slightly tired vegetables taste vibrant again.
03 -
  • Cut all your vegetables to roughly similar sizes so they finish cooking at the same time instead of having some perfectly tender while others are still firm.
  • Don't be afraid of a little char on the edges—that's where the real flavor lives, and it's what separates roasted vegetables from simply heated ones.

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