Roasted Veggies Recipe

<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>

<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>

<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>