Traditional Roasted Vegetables

Experience the timeless delight of traditional roasted vegetables with a perfect balance of earthy flavors and a crispy golden finish. This classic side dish is perfect for complementing any main course.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

3 cups assorted vegetables (carrots, potatoes, bell peppers, and zucchini)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Instructions

1. Preheat the oven to 425°F.

2. Wash and cut all vegetables into even-sized pieces.

3. In a large bowl, combine the vegetables with olive oil, salt, black pepper, minced garlic, thyme, and rosemary.

4. Spread the vegetables evenly on a baking sheet lined with parchment paper.

5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are golden and tender.

6. Remove from the oven and serve immediately.

Storage

Store roasted vegetables in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat roasted vegetables in a preheated oven at 350°F for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.