Description
A simple and healthy recipe for oven roasted vegetables featuring carrots, bell peppers, zucchini, and red onions tossed in olive oil and seasoned with salt and pepper. These roasted vegetables are crispy on the edges, tender inside, and perfect as a side dish or addition to salads and grain bowls.
Ingredients
Scale
Vegetables
- 2 cups carrots, chopped
- 2 cups bell peppers (any color), chopped
- 2 cups zucchini, chopped
- 1 cup red onion, thickly sliced
Seasoning
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the vegetables evenly and create a nice caramelization.
- Prepare the vegetables: Wash all vegetables thoroughly. Chop carrots, bell peppers, and zucchini into roughly one-inch uniform pieces to ensure even cooking. Slice the red onion thickly to maintain texture while roasting.
- Toss vegetables with seasoning: In a large bowl, combine all chopped vegetables. Drizzle the olive oil over them and sprinkle with salt and black pepper. Toss everything together until all pieces are evenly coated with the oil and seasonings.
- Arrange vegetables on baking sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables in a single layer to ensure they roast rather than steam.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through cooking to promote even browning and tenderness. Roast until vegetables are golden brown on the edges and tender when pierced with a fork.
- Cool and serve: Remove the vegetables from the oven and allow them to cool slightly. Serve warm as a colorful, nutritious side dish or add them to salads and grain bowls for extra flavor and texture.
Notes
- You can substitute or add other vegetables such as broccoli, cauliflower, or sweet potatoes for variety.
- For a stronger flavor, add minced garlic or fresh herbs like rosemary or thyme before roasting.
- Make sure to cut vegetables into uniform sizes for even roasting.
- Use parchment paper or a silicone baking mat to prevent sticking and simplify cleanup.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
