How to Make Roasted Vegetables

Think carrots, parsnips, Brussels sprouts, and potatoes, roasted to caramelized perfection. Tossed with olive oil, garlic, and rosemary, they add color and a wholesome touch to the spread.

INGREDIENTS

• 2 medium carrots, peeled and sliced into sticks
• 2 zucchinis, sliced into rounds or half-moons
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 cup Brussels sprouts, halved
• 1 medium sweet potato, cubed
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary
• 1/2 tsp smoked paprika (optional)
• Salt and pepper to taste
• Fresh herbs (optional): Parsley, thyme, or basil for garnish

INSTRUCTIONS

1. Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Wash, peel (if necessary), and cut your chosen vegetables into even-sized pieces to ensure uniform cooking.
3. Place the vegetables in a large mixing bowl. Drizzle with olive oil, and sprinkle with garlic powder, thyme or rosemary, smoked paprika, salt, and pepper. Toss well to coat evenly.
4. Spread the seasoned vegetables out on the prepared baking sheet in a single layer. Avoid overcrowding, as this will steam the vegetables rather than roast them.
5. Place the baking sheet in the oven and roast for 25-30 minutes, turning the vegetables halfway through to ensure even browning. The vegetables are ready when they are tender and caramelized around the edges.
6. Remove the roasted vegetables from the oven and transfer them to a serving dish or serving center to share with guests.
7. Garnish with freshly chopped parsley, thyme, or basil if desired. Serve warm as a side dish or toss with grains, pasta, or salad greens for a complete meal.