Roasted Veggies Recipe

Master how to make the best homemade roasted vegetables with this easy baking recipe. The secret to perfectly caramelized, crispy-edged veggies lies in proper spacing, high heat, and a touch of honey for enhanced browning. Learn the foolproof method for vegetable roasting that transforms ordinary produce into extraordinary side dishes.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

35 mins

Serves:

6 portions

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 medium carrots, cut into 2cm chunks</li><li class="ingredients-single-item">1 medium zucchini, sliced into half-moons</li><li class="ingredients-single-item">1 red bell pepper, deseeded and cut into 3cm chunks</li><li class="ingredients-single-item">1 yellow bell pepper, deseeded and cut into 3cm chunks</li><li class="ingredients-single-item">1 medium red onion, cut into wedges</li><li class="ingredients-single-item">1 small eggplant, cut into 3cm cubes</li><li class="ingredients-single-item">300g cherry tomatoes, halved</li><li class="ingredients-single-item">4 garlic cloves, peeled and lightly crushed</li><li class="ingredients-single-item">3 tablespoons extra virgin olive oil</li><li class="ingredients-single-item">1 tablespoon balsamic vinegar</li><li class="ingredients-single-item">1 tablespoon honey (or maple syrup for vegan option)</li><li class="ingredients-single-item">2 teaspoons dried oregano</li><li class="ingredients-single-item">1 teaspoon dried thyme</li><li class="ingredients-single-item">1 teaspoon fine sea salt</li><li class="ingredients-single-item">1/2 teaspoon freshly ground black pepper</li><li class="ingredients-single-item">Fresh herbs for garnish (basil, parsley, or thyme)</li></ul>

Nutrition Facts (per serving)

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large rimmed baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Large mixing bowl</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper. Using a high temperature is essential for achieving that perfect caramelization that makes roasted vegetables irresistible.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare all your vegetables, ensuring they're cut to similar sizes for even cooking. Vegetables with higher water content (like zucchini) should be cut slightly larger than denser vegetables (like carrots) to ensure everything finishes cooking at the same time.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place all the cut vegetables and garlic in a large mixing bowl. Drizzle with olive oil, balsamic vinegar, and honey, then sprinkle with oregano, thyme, salt, and pepper. The honey helps with caramelization and balances the acidity of the balsamic vinegar, creating a beautiful glaze as the vegetables roast.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Toss everything together until the vegetables are evenly coated with the oil and seasonings. Use your hands for the most effective coating - just be sure to wash them thoroughly before and after.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the vegetables to your prepared baking sheet and spread them out in a single layer with space between pieces. This is crucial! Overcrowding the pan will cause the vegetables to steam rather than roast, preventing that delicious caramelization we're aiming for. Use two pans if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roast in the preheated oven for 20 minutes, then remove and carefully flip the vegetables with a spatula. Return to the oven and continue roasting for another 15 minutes or until the edges are crispy and caramelized and the vegetables are tender when pierced with a fork. The vegetables should have visible browning but not be burnt.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If you find some vegetables are cooking faster than others, you can remove them selectively and return the rest to the oven. Cherry tomatoes and zucchini typically cook faster than denser vegetables like carrots and eggplant.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let the vegetables rest for 5 minutes. This allows them to firm up slightly and develop more flavor as they cool. Garnish with fresh herbs just before serving for a bright contrast to the deeply roasted flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve warm as a side dish, or cool slightly and use in salads, grain bowls, or as a topping for flatbreads. These roasted vegetables will keep in an airtight container in the refrigerator for up to 4 days and can be reheated in a hot oven for 5-7 minutes to restore some crispness.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Roasted Veggies Recipe?

This recipe uses a colourful mix of carrots, zucchini, bell peppers, red onion, eggplant, cherry tomatoes, and garlic, seasoned with olive oil, balsamic vinegar, honey, oregano, thyme, salt and pepper, then garnished with fresh herbs.

How to cook Roasted Veggies Recipe at home?

Learn how to cook Roasted Veggies Recipe by preheating your oven to 220°C, cutting vegetables into similar sizes, tossing them with oil, balsamic vinegar, honey and seasonings, then arranging in a single layer on a baking sheet. Roast for 20 minutes, flip, then roast another 15 minutes until caramelized and tender.

What's the secret to getting perfectly caramelized vegetables when roasting?

The secret lies in four key factors: using high heat (220°C/425°F), ensuring vegetables aren't overcrowded on the baking sheet, adding a touch of honey or maple syrup to enhance browning, and cutting vegetables to appropriate sizes so they cook evenly.

Can I prepare these roasted vegetables ahead of time for meal prep?

Yes! These roasted vegetables are excellent for meal prep. Once cooled, store them in airtight containers in the refrigerator for up to 4 days. Reheat in a hot oven for 5-7 minutes to restore some crispness or enjoy cold in salads and grain bowls.

Which vegetables are best for roasting and how should I cut them?

The best vegetables for roasting include root vegetables (carrots, parsnips), cruciferous vegetables (broccoli, cauliflower), nightshades (aubergine, peppers), and alliums (onions, garlic). Cut dense vegetables smaller (2cm) and water-rich ones larger (3cm) for even cooking.

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