Roasted Vegetables: Eating Healthy Just Got a Whole Lot Tastier!

Hello, vegetable lovers, and hello to those of you who think you despise vegetables. My name is Rosemary, and let me be the first to say my life has not always been this kale-filled utopia. Once upon a time, eating cardboard would have been more appealing than a plate full of steamed broccoli. Then, something magical happened: I discovered the magic that is roasting. Now those vegetables I had previously been avoiding were suddenly vibrant, full of flavor, and utterly irresistible. This is the result of years of fiddling around, and it's my go-to when I need a healthy yet satisfying side dish. Ready to elevate your vegetable game?

This isn't just another roast vegetable recipe. This is the recipe. You will make this over and over again, and it is super easy!

Gather Your Ingredients

Before we get into this, let's talk ingredients. You will need:

• 1 large red onion, cut into wedges
• 2 medium carrots, peeled and chopped
• 1 red bell pepper, cored and chopped
• 1 yellow bell pepper, cored and chopped
• 1 zucchini, chopped
• 1 cup broccoli florets
• 1 cup Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt 1/4 teaspoon black pepper

Pro tip: You can use whatever vegetables you have on hand, or whatever's in season. Butternut squash, sweet potatoes, parsnips-they all roast so beautifully! I sometimes throw some asparagus in, too. It's a great way to clean out the fridge. My friend Jill even throws some cherry tomatoes on hers, which is pretty epic.

Roasting Process: As Easy as 1, 2, 3!

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper—this makes cleanup a breeze, trust me! Toss all your chopped vegetables with olive oil, oregano, thyme, salt, and pepper. Make sure everything is nicely coated. Spread them out in a single layer on the baking sheet. Don't overcrowd the pan, or they'll steam instead of roast. The goal is a perfectly roasted veggie, not a soggy mess.

Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Watch out for burning; cooking times will vary depending on your oven. Sometimes I flip them about halfway through to make sure they are browning evenly. This is totally optional, though. They'll still be delicious, I promise you.

Serving Suggestions and Variations

These roasted vegetables are so versatile. They can be a great side dish for any meal, from roast chicken to grilled fish to steak-you name it! You can also add them to salads, grain bowls, or pasta dishes.

For a different flavor profile, try adding a sprinkle of garlic powder, paprika, or cumin. A drizzle of balsamic glaze after roasting adds a delicious tangy sweetness. I like to use a really high-quality balsamic glaze; it truly elevates the dish. Experiment and find what works best for your taste buds!

What I really enjoy doing is sprinkling a little bit of feta on top after the vegetables are a bit warm. Salty, tangy, and mmm. so good.

Why Roast? The Science of Deliciousness

Roasting vegetables brings out their natural sweetness and amplifies flavor. The high heat caramelizes the sugars, creating a delicious, slightly browned exterior. It's a healthier way of cooking than boiling or steaming because it preserves more nutrients, and it just tastes better. And let's face it, anything is better when it's roasted.