Description
A simple and flavorful side dish featuring a medley of roasted vegetables tossed in olive oil, garlic, and dried herbs. Perfectly golden and tender, it’s an easy go-to for any meal.
Ingredients
- 1 kg mixed vegetables (e.g., 400 g baby potatoes, 300 g carrots, 300 g zucchini and bell peppers combined)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat oven to 200°C (400°F).
- Wash and chop vegetables into equal-sized pieces.
- In a large bowl, toss vegetables with olive oil, garlic, herbs, salt, and pepper.
- Spread evenly on a baking sheet in a single layer without overcrowding.
- Roast for 30–35 minutes, stirring once or twice, until golden and tender.
- Check doneness; firmer vegetables may take up to 40 minutes.
- Serve hot straight from the oven.
Notes
- For added crispiness, broil for 2–3 minutes at the end.
- Try different veggies like sweet potatoes or Brussels sprouts.
- Add a splash of lemon or balsamic just before serving for brightness.
- Great for meal prep—reheats well in oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 160
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
