Roasted vegetables are a simple yet satisfying dish that showcases the natural sweetness and flavors of seasonal produce. This recipe is not only easy to prepare but also allows for versatility with different vegetable combinations. Whether you’re serving them as a side dish, on a salad, or as a main course, roasted vegetables bring color and taste to any table. Get ready to enjoy this nutritious and delightful dish!
Ingredients
– 2 cups of zucchini, sliced
– 2 cups of bell peppers, sliced
– 2 cups of carrots, chopped
– 1 cup of red onion, sliced
– 4 tablespoons of olive oil
– 2 teaspoons of salt
– 1 teaspoon of black pepper
– 1 teaspoon of garlic powder
– 1 teaspoon of dried thyme
– 1 teaspoon of paprika
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 150
– Protein: 3g
– Carbohydrates: 20g
– Fat: 7g
– Fiber: 4g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. Wash and prepare all vegetables by cutting them into similar-sized pieces.
3. In a large bowl, combine the chopped vegetables.
4. Drizzle olive oil over the vegetables, ensuring they are well-coated.
5. Add salt, pepper, garlic powder, thyme, and paprika to the bowl.
6. Toss the mixture until all vegetables are evenly seasoned.
7. Spread the vegetables in a single layer on a baking sheet.
8. Roast in the oven for 30-35 minutes, stirring halfway through.
9. Check for tenderness; they should be golden brown and crispy.
10. Remove from oven and serve hot.
Alternative Ingredients
You can easily substitute vegetables based on what you have on hand. For instance, sweet potatoes, asparagus, or Brussels sprouts work wonderfully. Feel free to experiment with your favorite herbs and spices to customize the flavors!
Serving and Pairings
Roasted vegetables pair beautifully with grilled meats, served over quinoa or rice, or tossed into salads. They also make a great addition to wraps and sandwiches for added flavor and nutrition.
Storage and Reheating
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm them in the oven or microwave. They can also be frozen for longer storage, but the texture may change upon thawing.
Cooking Mistakes
- Using too much oil can make the vegetables soggy.
- Cutting vegetables unevenly can lead to uneven cooking.
- Not preheating the oven can affect roasting time.
- Overcrowding the baking sheet can result in steaming instead of roasting.
- Forgetting to toss the vegetables halfway through can cause uneven browning.
Helpful Tips
- Experiment with different vegetable combinations for variety.
- Season the vegetables generously for the best flavor.
- Try adding a splash of balsamic vinegar before serving for extra zest.
- Use parchment paper on the baking sheet for easier cleanup.
FAQs
Can I use frozen vegetables for roasting?
Yes, you can use frozen vegetables, but they may not achieve the same crispiness. Thaw and pat them dry before roasting for better results.
What vegetables are best for roasting?
Root vegetables, bell peppers, zucchini, and onions are ideal. They caramelize well and enhance in flavor when roasted.
How do I know when the vegetables are done?
Vegetables should be tender and golden brown at the edges. A fork should easily pierce them when cooked.
Can I roast vegetables in advance?
Absolutely! Roasted vegetables can be made ahead of time and stored in the fridge. Reheat them before serving.
What spices work well with roasted vegetables?
Common spices include garlic powder, paprika, and thyme. Feel free to experiment with your favorites!
Conclusion
Roasted vegetables are a delightful way to enjoy healthy eating without sacrificing flavor. With simple ingredients and easy preparation, this dish can elevate any meal. Enjoy the vibrant colors, textures, and tastes of roasted veggies on your plate!
Roasted Vegetables
Ingredients
- 2 cups of zucchini sliced
- 2 cups of bell peppers sliced
- 2 cups of carrots chopped
- 1 cup of red onion sliced
- 4 tablespoons of olive oil
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and prepare all vegetables by cutting them into similar-sized pieces.
- In a large bowl, combine the chopped vegetables.
- Drizzle olive oil over the vegetables, ensuring they are well-coated.
- Add salt, pepper, garlic powder, thyme, and paprika to the bowl.
- Toss the mixture until all vegetables are evenly seasoned.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the oven for 30-35 minutes, stirring halfway through.
- Check for tenderness; they should be golden brown and crispy.
- Remove from oven and serve hot.
Nutrition
