Perfectly Roasted Vegetables
A simple, customizable recipe for crispy, caramelized roasted vegetables that pair perfectly with any sauce or main dish. I topped the vegetables with my delicious Romesco Sauce. Click Here for the recipe.
Ingredients
2 cups carrots, peeled and cut into sticks
2 cups broccoli florets
2 cups zucchini, sliced into half-moons
2 cups red bell peppers, sliced
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Instructions
1
Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2
Prepare the Vegetables: Wash and dry the vegetables. Cut them into evenly sized pieces to ensure they cook evenly.
3
Season the Vegetables: In a large mixing bowl, combine the vegetables with olive oil, garlic powder, dried thyme, smoked paprika, salt, and pepper. Toss until all vegetables are evenly coated.
4
Spread on a Baking Sheet: Arrange the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow them to roast instead of steam.
5
Roast the Vegetables: Roast in the oven for 25-30 minutes, flipping the vegetables halfway through for even browning.
6
Serve: Remove from the oven and serve immediately. Pair with your favorite sauce, such as Romesco, tahini lemon dressing, or chimichurri.
Tags:
#EasyDinnerIdeas#HealthyRecipes#MealPrep#RoastedVegetables#VegetableRecipesChefBryanCookingwithchefbryanKUTV
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