Roasted Vegetable Medley (Printable)

Seasonal vegetables roasted with herbs create a vibrant, caramelized medley full of deep flavors.

# Ingredient List:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 red bell pepper, seeded and chopped
04 - 1 zucchini, sliced into thick rounds
05 - 1 small red onion, cut into wedges
06 - 1 cup cherry tomatoes, whole

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary

→ Finishing Touch

12 - 2 tablespoons fresh parsley, chopped (optional)

# Steps:

01 - Set oven temperature to 425°F.
02 - In a large bowl, combine all vegetables with olive oil, sea salt, black pepper, thyme, and rosemary. Toss to ensure even coating.
03 - Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
04 - Roast for 30 to 35 minutes, stirring halfway through, until the vegetables are golden brown and tender.
05 - Transfer roasted vegetables to a serving dish, sprinkle with chopped fresh parsley if desired, and serve warm.

# Expert Advice:

01 -
  • It's the easiest way to coax out deep, sweet caramelized flavors without fussing over complicated techniques
  • Perfect for feeding a crowd or meal prepping, since it actually tastes better the next day when the flavors meld
  • Works as a side dish, a grain bowl topper, or even cold in salads, making it endlessly flexible
02 -
  • Don't skip the halfway stir—I learned this the hard way when the bottom layer turned almost black while the top was still pale
  • Pat your vegetables dry before tossing with oil if they've been washed; excess moisture is the enemy of good caramelization
  • The thyme and rosemary are dried, not fresh—dried herbs are more concentrated and better suited to long roasting times
03 -
  • Toss your vegetables with a pinch of salt a few minutes before roasting—this draws out a tiny bit of moisture that actually helps with browning
  • If you have fresh herbs on hand, mix the dried herbs with the oil for deeper infusion, then finish with fresh herbs at the end for brightness and life

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