Roasted vegetables are a delicious and versatile side dish that can elevate any meal. Whether you’re serving them alongside a hearty main course or enjoying them as a light vegetarian entrée, their natural sweetness and rich, caramelized flavor make them a crowd-pleaser. This recipe is perfect for busy weeknights or weekend gatherings, as it’s easy to prepare and uses simple, wholesome ingredients.

 

One of the best things about roasting vegetables is the freedom to mix and match whatever produce you have on hand. From vibrant bell peppers and sweet potatoes to earthy carrots and tender zucchini, the combination possibilities are endless. The key lies in the seasoning—fragrant herbs like thyme, rosemary, and oregano, along with a good drizzle of olive oil, help bring out the best in each vegetable, making every bite savory and satisfying.

 

Whether you’re looking to clean out your fridge or impress your dinner guests with a colorful, nutritious dish, these oven-roasted veggies are sure to hit the spot. They’re easy to customize, naturally gluten-free, and packed with flavor. Serve them hot with a sprinkle of fresh parsley for a finishing touch that adds brightness and a pop of color to your plate.

 

Ingredients You’ll Need

Serves 4–6

4 cups mixed vegetables (e.g., carrots, broccoli, cauliflower, bell peppers, zucchini, sweet potatoes, etc.), chopped into bite-sized pieces
3 tbsp olive oil
4 garlic cloves , minced
1 tsp dried thyme (or 1 tbsp fresh thyme)
1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
1 tsp dried oregano
Salt and pepper , to taste
Optional Garnish : Fresh parsley, chopped, for serving

 

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C) . Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Toss the Veggies
In a large bowl, combine the chopped vegetables, olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper. Toss until the veggies are evenly coated.
Step 3: Roast
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they’re not overcrowded (this helps them roast instead of steam).
Roast in the preheated oven for 25–35 minutes , stirring halfway through, until the veggies are tender and caramelized around the edges. Cooking time may vary depending on the type of vegetables used.
Step 4: Serve
Transfer the roasted veggies to a serving dish. Garnish with fresh parsley if desired, and serve warm.