This dish is a celebration of health and flavor, making it the perfect side for any meal. Its simplicity caters to various dietary preferences, ensuring everyone can enjoy it.
Ingredients List
You’ll need:
- A selection of potatoes (sweet, red, or Yukon gold)
- Carrots
- Zucchini
- Fresh herbs like rosemary and thyme
- Garlic cloves
- Olive oil
- Salt and pepper
Preparation of Vegetables
Wash all vegetables. Peel the carrots and potatoes if desired, and cut everything into even pieces. For the garlic, choose to mince, slice, or roast whole cloves, depending on your taste.
Herb and Seasoning Mix
Combine chopped herbs with salt and pepper. Use fresh herbs if available, but dried ones work too—just use them in smaller amounts.
Preheating and Pan Preparation
Preheat your oven to a hot temperature, typically around 425°F (220°C). Prepare your pan with a light coating of oil or a sheet of parchment paper for non-stick roasting.
Tossing Vegetables with Seasoning
Toss the vegetables in olive oil and your herb mix until they’re all evenly coated. It’s important for flavor that each piece is well-seasoned.
Arranging Vegetables for Roasting
Spread the vegetables on the pan without crowding them. Place heartier vegetables like potatoes and carrots toward the edges where it’s hotter, and zucchini in the middle.
Roasting Process
Roast the vegetables until they’re tender and golden, which usually takes about 25-30 minutes. Stir or turn them halfway through to ensure even cooking.
Finishing Touches
After roasting, garnish with more fresh herbs or a squeeze of lemon. For extra flavor, sprinkle on some parmesan or drizzle with balsamic reduction.
Serving and Pairing Ideas
Serve these vegetables on their own or alongside your favorite protein. They pair well with a light white wine or a refreshing herbal tea.
Conclusion
Roasted vegetables are easy to make and versatile. Try adding them to your meal rotation for a tasty and nutritious side dish.
