Roasted Vegetables
A versatile medley of seasonal vegetables caramelized until tender and deeply flavorful, customizable with your choice of proteins, grains, and finishing sauces. Roast once, build endless grain bowls, side dishes, and light mains.
Ingredients
Method
Preheat oven to 425°F (220°C). Wash and cut all vegetables into uniform 1-inch pieces—consistency helps even roasting.
Transfer all vegetables to a large bowl. Drizzle with olive oil and add minced garlic, oregano, paprika, salt, and black pepper. Toss gently until every piece is evenly coated.
Spread vegetables in a single layer on a sheet pan, arranging them cut-side down. Do not crowd the pan—use two pans if needed for proper browning.
Roast for 25–35 minutes, stirring halfway through, until edges are golden brown and tender. Vegetables are ready when a fork pierces them easily and the undersides are caramelized.
Remove from oven and taste. Add lemon juice, adjust salt and pepper if desired, and garnish with fresh herbs (parsley, thyme, or cilantro). Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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