Roasted Vegetables with Herbs (Printable)
Seasonal veggies roasted with olive oil and herbs for a naturally sweet, flavorful side dish.
# What You'll Need:
→ Vegetables
01 - 2 medium carrots, peeled and sliced
02 - 1 red bell pepper, seeded and chopped
03 - 1 yellow bell pepper, seeded and chopped
04 - 1 medium zucchini, sliced into half-moons
05 - 1 small red onion, cut into wedges
06 - 7 oz cherry tomatoes, halved
07 - 7 oz broccoli florets
→ Seasoning
08 - 3 tbsp olive oil
09 - 1 tsp sea salt
10 - ½ tsp freshly ground black pepper
11 - 1 tsp dried Italian herbs
12 - 2 cloves garlic, minced
→ Garnish (optional)
13 - 2 tbsp chopped fresh parsley
14 - 1 tbsp balsamic glaze
# How To Make It:
01 - Set the 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 olive oil over the vegetables, then add sea salt, black pepper, Italian herbs, and minced garlic. Toss thoroughly to ensure even coating.
04 - Spread the vegetables in a single layer on the prepared baking sheet, avoiding overcrowding.
05 - Bake for 30 to 35 minutes, stirring once halfway through, until vegetables are tender and edges develop a golden-brown color.
06 - Transfer the roasted vegetables to a serving platter. Optionally, drizzle with balsamic glaze and sprinkle fresh parsley before serving warm.
# Tips from dashanddishes:
01 -
- This simple mix of fresh vegetables roasted with olive oil feels like a secret way to unlock natural sweetness and depth.
- It quickly became my go to side because it’s easy to customize and always impresses guests effortlessly.
02 -
- Don’t overcrowd the pan or the veggies will steam instead of roast — that golden brown edge is everything.
- Stirring halfway through helps get an even roast and avoids burnt spots that can sneak up on you.
03 -
- Use parchment paper to avoid scrubbing your pan and keep flavors pure without oil pooling.
- Choosing vegetables with varying textures ensures each bite is satisfying and never boring.