Roasted Vegetables
Caramelized edges, tender centers, and a little char — the oven does all the work on whatever vegetables you have on hand.
Ingredients
- 2 mediumcarrots(peeled, cut into 1-inch pieces)
- 1 mediumzucchini(cut into 1-inch half-moons)
- 1 mediumred bell pepper(seeded, cut into 1-inch pieces)
- 1 mediumred onion(cut into 1-inch wedges)
- 2 cupsbroccoli florets(about 1 small head)
- 3 tbspolive oil
- ¾ tspkosher salt
- ½ tspblack pepper(freshly ground)
- ½ tspgarlic powder
- 2 clovesgarlic(minced)
- 1 tspfresh thyme leaves(or 0.5 tsp dried)
Method
- 01
Preheat the oven to 425°F (220°C) and position a rack in the center.
- 02
Cut the 2 medium carrots, 1 medium zucchini, 1 medium red bell pepper, 1 medium red onion, and 2 cups broccoli florets into roughly equal 1-inch pieces so they roast at the same rate.
- 03
Spread all the vegetables in a single layer across two large rimmed baking sheets — do not crowd them onto one pan.
- 04
Drizzle the 3 tbsp olive oil evenly over the vegetables, then sprinkle with the ¾ tsp kosher salt, ½ tsp black pepper, and ½ tsp garlic powder.
- 05
Toss everything directly on the pans until each piece is well coated, then spread back into a single layer.
- 06
Roast for 20 minutes without disturbing, allowing the undersides to develop color.
- 07
Flip the vegetables with a spatula, scatter the 2 cloves minced garlic over the top, and return the pans to the oven.
- 08
Roast for another 12–15 minutes until the edges are caramelized and the thickest pieces (carrots) are tender when pierced with a fork.
- 09
Remove from the oven and immediately scatter the 1 tsp fresh thyme leaves over the hot vegetables.
- 10
Taste and adjust salt, then transfer to a serving platter and serve immediately.
Adapted from public domain & community sources