Roasted Vegetables

Name: Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium carrots, peeled and cut into 1-inch chunks; 1 medium zucchini, cut into 1-inch chunks; 1 bell peppers, seeded and cut into 1-inch pieces; 1/2 red onion, cut into 1-inch chunks; 1 cup broccoli, cut into florets; 1 small sweet potato, peeled and cut into 1-inch cubes; 1 tbsp extra virgin olive oil; 1 tsp balsamic vinegar; 2 garlic cloves, minced; 1/4 tsp dried Italian herbs; 1 tsp fresh thyme, leaves only; 1/4 tsp salt; 1/4 tsp black pepper, freshly ground

A medley of seasonal vegetables roasted with olive oil and herbs until caramelized and tender. A healthy, colorful side.

40 minEasyServes 4110 cal/serving

AmericanSideOvenVeganVegetarianLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

2 medium carrots, peeled and cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 bell peppers, seeded and cut into 1-inch pieces
1/2 red onion, cut into 1-inch chunks
1 cup broccoli, cut into florets
1 small sweet potato, peeled and cut into 1-inch cubes
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
2 garlic cloves, minced
1/4 tsp dried Italian herbs
1 tsp fresh thyme, leaves only
1/4 tsp salt
1/4 tsp black pepper, freshly ground

Instructions

1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
2

Prepare all the vegetables according to their prep instructions: 2 medium peeled and cut into 1-inch chunks carrots, 1 medium cut into 1-inch chunks zucchini, 1 seeded and cut into 1-inch pieces bell peppers, 1/2 cut into 1-inch chunks red onion, 1 cup cut into florets broccoli, and 1 small peeled and cut into 1-inch cubes sweet potato.
3

Place all prepared vegetables in a large mixing bowl.
4

In a small bowl, whisk together 1 tbsp extra virgin olive oil, 1 tsp balsamic vinegar, 2 minced garlic cloves, 1/4 tsp dried Italian herbs, 1 tsp leaves only fresh thyme, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper to create a seasoning mixture.
5

Pour the seasoning mixture over the vegetables and toss thoroughly to ensure all pieces are evenly coated.
6

Spread the vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd them. If necessary, use two baking sheets to avoid overcrowding, which can cause the vegetables to steam rather than roast.
7

Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring the vegetables halfway through the cooking time to ensure even browning.
8

The vegetables are done when they are tender when pierced with a fork and have caramelized edges. Cooking times may vary slightly depending on the size of your vegetable pieces and your oven's characteristics.
9

Remove from the oven and let the vegetables rest for a few minutes before serving.
10

These roasted vegetables can be served hot as a side dish, at room temperature as part of a salad, or even cold in wraps or grain bowls. They will keep in the refrigerator for up to 4 days in an airtight container.

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Questions

How much time should I plan for Roasted Vegetables?

As written, 40 minutes: 10 of prep and 30 of cooking. The longest single stretch is step 7 (30 minutes): "Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring the vegetables halfway through the cooking time to ensure even browning."

What temperature do I cook Roasted Vegetables at?

For Roasted Vegetables, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 30 minutes, in step 7.

Why rest the meat in Roasted Vegetables?

Step 9 reads: "Remove from the oven and let the vegetables rest for a few minutes before serving." Heat drives the juices toward the center. The rest in step 9 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

How many calories are in Roasted Vegetables?

One serving (the recipe makes 4) is about 110 calories, with 2 g protein, 17 g carbohydrate and 4 g fat, plus 4 g fiber and 201 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Roasted Vegetables?

Refrigerate what is left of Roasted Vegetables within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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