Roasted Supper Veggies (Printable version)

Seasoned vegetables roasted until golden and tender, offering a simple, flavorful, and healthy dish.

# What You'll Need:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 1 large red bell pepper, seeded and cut into 1-inch pieces
03 - 1 large zucchini, cut into 1-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 2 cups small potatoes, halved

→ Seasoning

06 - 3 tablespoons olive oil
07 - 1 ½ teaspoons sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - ½ teaspoon smoked paprika
12 - 3 cloves garlic, minced

→ Garnish (optional)

13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon lemon juice

# Directions:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Place carrots, red bell pepper, zucchini, red onion, and potatoes in a large mixing bowl.
03 - In a small bowl, whisk olive oil, sea salt, black pepper, thyme, rosemary, smoked paprika, and minced garlic until blended.
04 - Pour the seasoning mixture over the vegetables and toss thoroughly to coat evenly.
05 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
06 - Roast for 30 to 35 minutes, stirring halfway through, until golden and tender.
07 - Remove from oven, drizzle with lemon juice, and sprinkle with chopped parsley if desired. Serve warm as a side or main.

# Expert advice:

01 -
  • It requires almost no skill, just a knife and your willingness to let the oven do the heavy lifting.
  • The house smells incredible while these roast, and everyone thinks you spent hours cooking.
  • Leftovers taste even better the next day, making it a rare dish that improves with time.
02 -
  • Don't stir too early or too often; those vegetables need quiet time to develop that prized golden crust without constant disturbance.
  • The size of your cuts matters more than you'd think—uniform pieces mean everything finishes at the same moment.
03 -
  • Don't waste the charred, caramelized bits stuck to the pan; they're concentrated flavor gold and can be scraped into grains or soups.
  • A sprinkle of flaky sea salt right before serving creates little bursts of brightness that regular salt can't match.

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