Roasted Vegetables with Herbs: A Delightful Medley

by Jan Vasil
Roasted Vegetables with Herbs: A Delightful Medley

Embrace the natural goodness of vegetables with this recipe for Roasted Vegetables with Herbs. This dish celebrates a variety of vegetables, each bringing its unique flavor, texture, and nutrition, complemented by a fragrant blend of herbs.

My Advice for Perfectly Roasted Vegetables

  1. Vegetable Selection: Choose a mix of root vegetables and others like bell peppers, zucchini, or onions for variety in taste and texture.
  2. Uniform Pieces: Cut the vegetables into even sizes for consistent cooking.
  3. High Heat Roasting: Roast at a high temperature to caramelize the vegetables and bring out their natural sweetness.
  4. Don’t Overcrowd the Pan: Spread the vegetables in a single layer with some space in between for even roasting.

Best Herbs and Spices for Roasted Vegetables

  • Rosemary
  • Thyme
  • Garlic powder
  • Smoked paprika
  • Sea salt and freshly ground pepper

How to Make Vegetables Crisp

  • Toss the vegetables with a light coating of olive oil to help them crisp up.
  • Turn the vegetables halfway through roasting for even crispness.
  • Finish under the broiler for a couple of minutes if needed, to add extra crispness.

How to Pair Roasted Vegetables with Herbs

  • Serve alongside grilled or roasted meats, such as chicken or beef.
  • They make a great addition to grain bowls or as a topping for salads.
  • Enjoy as a healthy and colorful side dish with your favorite pasta.

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Roasted Vegetables with Herbs: A Delightful Medley

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Recipe by Jan Vasil Course: Recipe bookCuisine: Other world cuisineDifficulty: Easy


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  • Assorted vegetables (e.g., carrots, bell peppers, zucchini, onions, Brussels sprouts)

  • 2 2 -3 tbsp olive oil

  • 1 tsp 1 each of dried rosemary and thyme

  • 1/2 tsp 1/2 garlic powder

  • Salt and pepper to taste

  • Optional: smoked paprika, red pepper flakes


  • Preheat the oven to 425°F (220°C).
  • Cut vegetables into even pieces and place in a large bowl.
  • Toss with olive oil, herbs, garlic powder, salt, and pepper.
  • Spread vegetables on a baking sheet in a single layer.
  • Roast for 25-30 minutes, turning halfway, until tender and edges are crispy.

Nutrition Facts

  • Calories: 120kcal
  • Carbohydrates: 13g
  • Protein: 2g
  • Fat: 7g
  • Fiber: 4g

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Can I use frozen vegetables for this recipe?

Fresh vegetables are preferred for the best texture and flavor.

How long should I roast the vegetables?

About 25-30 minutes, but this can vary depending on the size of the vegetable pieces.

Can I add more herbs or spices?

Absolutely! Feel free to experiment with different herbs and spices.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

Are these vegetables suitable for meal prep?

Yes, they reheat well and can be a versatile component in meal-prep plans.

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Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


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