Vegetable Oven Roasted Medley (Printable)

Seasonal vegetables roasted with herbs and olive oil create a flavorful, colorful, and healthy side 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 medium zucchini, sliced into 1/2-inch rounds
04 - 1 medium red onion, peeled and cut into wedges
05 - 7 ounces cherry tomatoes, halved
06 - 5 ounces cremini mushrooms, halved

→ Seasoning

07 - 3 tablespoons extra-virgin olive oil
08 - 1 1/2 teaspoons sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1/2 teaspoon smoked paprika (optional)

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# How To Make:

01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Place all prepared vegetables into a large mixing bowl.
03 - Drizzle with olive oil and sprinkle with sea salt, black pepper, thyme, rosemary, and smoked paprika; toss to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring once halfway through, until tender and slightly caramelized.
06 - Transfer to a serving dish and sprinkle with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • The edges get crispy while the insides stay tender, giving you texture that steaming can never achieve.
  • It's a genuine time saver—prep for 15 minutes, then the oven does the work while you pour a glass of wine.
  • Somehow tastes more impressive than the minimal effort it takes, perfect for feeding people without stress.
02 -
  • Crowding the pan is the enemy—vegetables need space to caramelize, not steam in their own moisture.
  • Stirring halfway through makes all the difference between unevenly cooked vegetables and perfectly golden ones.
03 -
  • A splash of balsamic vinegar drizzled over the vegetables in the last minute of roasting adds a subtle sweetness and complexity that deepens everything.
  • If your oven runs cool, bump the temperature up another 10 degrees and watch carefully—every oven has a personality.

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