Description
Tired of soggy, bland veggies? Roasting vegetables should be simple and flavorful—but it often falls flat. Discover our foolproof oven-roasted vegetable recipe that guarantees crispy edges, rich flavor, and a nutritious boost with every bite.
Ingredients
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Vegetables:
- 2 cups of carrots, peeled and cut into 1-inch pieces
- 2 cups of broccoli florets
- 2 cups of Brussels sprouts, halved
- 2 red bell peppers, cut into strips
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Seasonings:
- 3 tablespoons of olive oil (can substitute with avocado oil for a nutty twist)
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 1 teaspoon of garlic powder (feel free to use fresh minced garlic for a robust aroma)
- 1 teaspoon of dried oregano
Immerse your kitchen in rich aromas and thick, herbaceous scents as you prep these colorful ingredients. These vegetables aren’t just diverse in color but also in taste, ensuring every bite is a delightful experience.
Instructions
Preheat your oven to 425°F (220°C). This temperature is pivotal as it ensures the vegetables become caramelized and crispy, without drying out.
In a large bowl, combine your chopped vegetables. Drizzle the olive oil over them and sprinkle the salt, pepper, garlic powder, and oregano. Toss everything to ensure an even coating. This ensures that each piece is bathed in aromatic goodness, a precursor to that delightful final flavor.
Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure there’s plenty of space between pieces. Overcrowding will cause steaming instead of roasting.
Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through, stir the vegetables to ensure even cooking. Watch as they transform into golden-browned, texturally perfect morsels. Your senses will be rewarded with the sight and smells of a well-done roast.
Nutrition
- Calories: 150 per serving
- Fat: 10g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g