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
- Vegetable Selection: Choose a mix of root vegetables and others like bell peppers, zucchini, or onions for variety in taste and texture.
- Uniform Pieces: Cut the vegetables into even sizes for consistent cooking.
- High Heat Roasting: Roast at a high temperature to caramelize the vegetables and bring out their natural sweetness.
- 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
Course: Recipe bookCuisine: Other world cuisineDifficulty: Easy4-6
servings30
minutes30
minutesKeep the screen of your device on
Ingredients
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
Directions
- 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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FAQ
u003cstrongu003eCan I use frozen vegetables for this recipe?u003c/strongu003e
Fresh vegetables are preferred for the best texture and flavor.
u003cstrongu003eHow long should I roast the vegetables?u003c/strongu003e
About 25-30 minutes, but this can vary depending on the size of the vegetable pieces.
u003cstrongu003eCan I add more herbs or spices?u003c/strongu003e
Absolutely! Feel free to experiment with different herbs and spices.
u003cstrongu003eHow do I store leftovers?u003c/strongu003e
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
u003cstrongu003eAre these vegetables suitable for meal prep?u003c/strongu003e
Yes, they reheat well and can be a versatile component in meal-prep plans.
