Perfectly Roasted Veggie Medley
Experience a medley of seasonal vegetables perfectly roasted to bring out their natural flavors. This dish is simple, nutritious, and perfect as a side dish or a main course for any occasion.
Equipment
- Baking Sheet
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Spatula
Ingredients
Vegetables
- 2 large carrots peeled and sliced into 1/2-inch rounds
- 2 medium potatoes cubed into 1-inch pieces
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 zucchini sliced into 1/2-inch rounds
- 1 cup Brussels sprouts halved
Seasoning
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp garlic powder
- salt and pepper to taste
- ¼ cup grated parmesan cheese optional
- 1 tbsp chopped fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Preheat the baking sheet in the oven while preparing the vegetables.
- In a large mixing bowl, combine all the vegetables with olive oil, balsamic vinegar, smoked paprika, thyme, garlic powder, salt, and pepper. Toss until evenly coated.
- Carefully remove the preheated baking sheet from the oven and spread the vegetables in a single layer on the sheet.
- Roast in the oven for 20 minutes, then toss the vegetables and continue roasting for an additional 15 minutes, or until the vegetables are tender and caramelized.
- If desired, sprinkle with parmesan cheese and parsley before serving.
Notes
To achieve even crispiness, preheat the baking sheet before adding the vegetables. Tossing halfway through cooking ensures all sides are evenly roasted.
Nutrition
Calories: 180kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 150mgFiber: 4gSugar: 5g
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