Description
A simple and flavorful side dish made with a mix of roasted vegetables, bringing out their natural sweetness and a perfectly caramelized texture.
Ingredients
- 4 cups mixed vegetables (carrots, zucchini, bell peppers, broccoli, potatoes)
- 3 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (thyme, rosemary, or oregano)
Instructions
- Preheat the oven to 200°C (400°F).
- Wash and chop vegetables into evenly sized pieces.
- Place vegetables in a large bowl and toss with olive oil, garlic, salt, black pepper, and dried herbs.
- Spread vegetables on a baking sheet in a single layer without overcrowding.
- Roast for 25–35 minutes, stirring halfway through, until tender and caramelized.
- Remove from oven and serve warm.
Notes
- Avoid overcrowding the pan for better caramelization.
- Use fresh vegetables for best texture and flavor.
- Add parmesan cheese after roasting for extra richness.
- Drizzle balsamic vinegar before roasting for a tangy twist.
- Sprinkle chili flakes for heat or lemon juice for brightness.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in oven or skillet to restore crispiness.
Nutrition
- Serving Size: 1 portion
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
