Roasted vegetables are a dish made by baking or roasting various types of vegetables in an oven or over an open flame until they become tender and caramelized. This cooking method involves coating the vegetables with oil, seasoning them with herbs and spices, and then exposing them to dry, high heat, which results in a delicious and slightly crispy texture on the outside while preserving their natural flavors and sweetness.

Roasted Vegetables

Recipe by caion
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

The exact vegetables used and the seasonings applied can vary depending on personal preferences, regional cuisines, and the season. Roasted vegetables make for a versatile side dish or can be used as a component in various recipes, such as salads, sandwiches, or pasta dishes. They are a popular and nutritious way to enjoy the flavors and textures of a variety of vegetables.

Ingredients

  • Assorted vegetables (e.g., carrots, bell peppers, zucchini, broccoli, cauliflower, red onions, cherry tomatoes)

  • Olive oil (or your preferred cooking oil)

  • Salt and pepper, to taste

  • Herbs and seasonings (e.g., thyme, rosemary, garlic powder, paprika, cayenne pepper) – optional

  • Grated Parmesan cheese – optional, for added flavor

Directions

  • Preheat your oven to 425°F (220°C). This high heat will help the vegetables roast and caramelize effectively.
  • Wash and peel (if necessary) the vegetables. Cut them into evenly sized pieces to ensure even cooking. Try to keep the pieces roughly the same size, so they cook uniformly.
  • Place the cut vegetables in a large mixing bowl. Drizzle with olive oil (about 2-3 tablespoons) to coat them. Toss the vegetables to ensure they are evenly coated with oil. This will help with browning and prevent them from sticking to the baking sheet.
  • Season the vegetables with salt and pepper. You can also add herbs and spices according to your taste. Common choices include thyme, rosemary, garlic powder, paprika, or cayenne pepper. Toss the vegetables again to distribute the seasonings.
  • Spread the seasoned vegetables in a single layer on a baking sheet. Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
  • Roast the vegetables in the preheated oven for about 20-30 minutes. The exact cooking time will depend on the types and sizes of vegetables you’re using. Check them periodically and stir or flip them for even cooking. They are done when they’re tender on the inside and have a nice, slightly crispy texture on the outside.
  • If desired, sprinkle grated Parmesan cheese over the vegetables during the last 5-10 minutes of cooking for added flavor.
  • Remove the roasted vegetables from the oven and serve immediately. They make a great side dish for a variety of meals.


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