Roasted Vegetables With Fresh Herbs Recipe

I absolutely love this recipe because it transforms humble veggies into a colorful, caramelized medley that’s as Instagram-worthy as it is delicious. Plus, it’s a breeze to make and perfectly balances the fresh herbs with the natural sweetness of the roasted vegetables, making it my go-to for both weeknight dinners and impressing friends at gatherings.

Roasted Vegetables with Fresh Herbs is a delight. The medley of colors and flavors is pure joy.

Carrots, Brussels sprouts, red bell peppers, and zucchini, along with a large red onion, make this dish a vibrant nutritional powerhouse. Olive oil, garlic, thyme, and rosemary add the irresistible savory aroma that beckons one to come and partake.

Ingredients

Carrots:
High in beta-carotene, beneficial for eyesight, and brings a natural sweetness.

Brussels sprouts:
Rich in fiber and vitamin C, boosts digestion and immunity.

Red bell peppers:
Full of antioxidants, revs up metabolism, and contributes vivid color.

Zucchini:
Few in calories and high in vitamins A and C, they help with hydration.

Red onion:
Quercetin is offered here, and it’s good for heart health, with a touch of sweetness.

Ingredient Quantities

• 2 cups of carrots, peeled and cut into 1-inch pieces
• 2 cups of Brussels sprouts, halved
• 2 cups of red bell peppers, chopped
• 2 cups of zucchini, sliced into half-moons
• 1 large red onion, cut into wedges
• 3 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 3 cloves of garlic, minced
• 1 teaspoon of fresh thyme leaves, or 1/2 teaspoon of dried thyme
• 1 tablespoon of fresh rosemary, chopped, or 1/2 tablespoon of dried rosemary
• 1 tablespoon of fresh parsley, chopped, for garnish

Instructions

1. Set your oven temperature to 425 degrees Fahrenheit (220 degrees Celsius).

2. In a big mixing bowl, mix together the carrots, Brussels sprouts, red bell pepper, zucchini, and red onion.

3. Pour the olive oil over the vegetables and toss them to coat evenly.

4. Into the bowl, add black pepper, salt, and minced garlic, and toss once more to evenly distribute the seasoning.

5. Scatter the fresh thyme leaves and the minced rosemary over the vegetables, and toss again so that everything is evenly coated.

6. A large baking sheet will accommodate a big batch of these baked vegetables. Arrange the vegetables on the sheet in a single layer so that they’re not overlapping and can bake evenly.

7. Place in the preheated oven and roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and just beginning to caramelize.

8. Take the vegetables out of the oven and taste for seasoning, adjusting with salt and pepper if necessary.

9. Move the cooked vegetables to a serving platter.

10. Chop the fresh parsley very well and sprinkle it on the vegetables just before serving them. The sweet, nutty flavor of the fresh parsley goes perfectly with these roasted vegetables.

Equipment Needed

1. Oven
2. Mixing bowl
3. Measuring cups
4. Measuring spoons
5. Chef’s knife
6. Cutting board
7. Garlic press or mincer
8. Baking sheet
9. Spatula or wooden spoon
10. Serving platter or dish

FAQ

• Can I use different vegetables for this recipe?Of course! You can also swap in or add any vegetables you like: sweet potatoes, cauliflower, or broccoli, for instance—just go by your preference and what’s in season.
• Is it necessary to peel the carrots?The texture may be smoother if you peel the carrots first, but it’s not a must. If you don’t peel, just wash the carrots well and make sure they are clean before applying them to the recipe.
• Can I use dried herbs instead of fresh?Indeed, dried herbs can be utilized, but they should be used in moderation because their flavor is much more intense. You should use half the amount of dried herbs as you would fresh herbs.
• How do I prevent the vegetables from sticking to the pan?Toss the vegetables well in olive oil so that they are thoroughly coated, and use a baking sheet lined with parchment paper for easier cleanup.
• What temperature should I roast the vegetables at?To make sure the vegetables roast uniformly and get beautifully caramelized, set your oven to 425°F (220°C) and allow it to fully heat.
• How do I know when the vegetables are done?The vegetables need to be soft and somewhat caramelized on the edges. This usually occurs in about 25-30 minutes, but you can use a fork to test for tenderness.
• Can I prepare this dish ahead of time?You can absolutely chop the vegetables and keep them in the refrigerator 24 hours beforehand. For optimal flavor and texture, roast them in the kitchen during the half hour immediately preceding service.

Substitutions and Variations

If you do not have carrots on hand, you can use parsnips instead. Cut the parsnips into 1-inch pieces, and peel them before using.
If using broccoli florets as a substitute for Brussels sprouts, they should be cut very small and steamed to an intense green color, about eight minutes, which is half the amount of time given for the small, whole sprouts.
Use yellow or orange bell peppers instead of red bell peppers.
When a recipe calls for zucchini, use yellow squash instead. Cut it into half-moons.
Substitute with 1/2 teaspoon of dried oregano for fresh thyme.

Pro Tips

1. Uniform Cutting for Even Roasting Ensure that all the vegetables are cut into similar sizes. This helps them cook evenly and prevents some pieces from overcooking while others remain undercooked.

2. Preheat the Baking Sheet Place the baking sheet in the oven while it preheats. This can help the vegetables start to caramelize as soon as they hit the hot surface, enhancing their flavor and texture.

3. Don’t Overcrowd the Pan For perfect roasting, make sure the vegetables are spread out in a single layer with space between them. Crowding the pan can lead to steaming rather than roasting, resulting in less caramelization.

4. Use Fresh Herbs for Garnish Although dried herbs are fine for roasting, try to use fresh parsley as a garnish for a burst of color and fresh, bright flavor that complements the roasted vegetables.

5. Finish with a Splash of Acid Just before serving, you might want to drizzle a little balsamic vinegar or a squeeze of lemon juice over the roasted vegetables. This can enhance the flavors and add a lovely zing to the dish.