Transform ordinary vegetables into a vibrant, flavorful masterpiece with this foolproof roasted vegetable recipe. This Mediterranean-inspired dish combines the natural sweetness of roasted carrots, the delicate flavor of zucchini, and the rich undertones of roasted onions, creating a versatile side dish that pairs beautifully with any main course.
Ingredients
For 4-6 servings:
- 4 medium carrots (450g/1 lb), sliced into 1/2-inch rounds
- 3 medium zucchini (600g/1.3 lbs), sliced into 1/2-inch rounds
- 1 large red onion (250g/9 oz), cut into wedges
- 2 tablespoons (30ml) extra virgin olive oil
- 2 tablespoons (30ml) balsamic vinegar
- 3 cloves garlic, minced
- 2 teaspoons (10g) dried Italian herbs
- 1 teaspoon (5g) sea salt
- 1/2 teaspoon (2.5g) freshly ground black pepper
- 1/4 teaspoon (1g) red pepper flakes (optional)
- 2 tablespoons (8g) fresh herbs (rosemary, thyme, or parsley) for garnish
Instructions
- Position oven rack in the middle and preheat to 400°F (200°C).
- Wash and dry all vegetables thoroughly.
- Cut carrots into 1/2-inch (1.3cm) diagonal slices.
- Slice zucchini into 1/2-inch (1.3cm) rounds.
- Cut red onion into 1-inch (2.5cm) wedges, keeping root end intact.
- In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried herbs, salt, and pepper.
- Add vegetables to the bowl and toss thoroughly to coat.
- Arrange vegetables in a single layer on a large rimmed baking sheet, ensuring pieces don’t overlap.
- Roast for 20-25 minutes, flipping vegetables halfway through.
- Garnish with fresh herbs before serving.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 120
- Protein: 3g
- Carbohydrates: 15g
- Fiber: 4g
- Fat: 7g
- Sodium: 425mg
Timing:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Pro Tips and Tricks
- Cut vegetables into uniform sizes for even cooking
- Preheat the baking sheet for better caramelization
- Don’t overcrowd the pan – use two if necessary
- Pat vegetables dry before seasoning
- Rotate the pan halfway through cooking
- Season vegetables while they’re still hot
Variations and Substitutions
- Winter Version: Replace zucchini with butternut squash or sweet potatoes
- Mediterranean Style: Add cherry tomatoes and bell peppers
- Herb Variations: Use herbs de Provence or Italian seasoning
- Spicy Option: Add cayenne pepper or red pepper flakes
- Low-Oil Version: Use cooking spray instead of oil
Common FAQs
Q: Why are my roasted vegetables soggy?
A: Overcrowding the pan or using too much oil can cause sogginess. Ensure vegetables are well-spaced and pat dry before roasting.
Q: Can I prepare these vegetables in advance?
A: Yes, cut vegetables up to 24 hours ahead and store in airtight containers in the refrigerator.
Q: What temperature is best for roasting vegetables?
A: 400°F (200°C) is ideal for most vegetables, ensuring caramelization without burning.
Q: How do I know when they’re done?
A: Vegetables should be tender when pierced with a fork and lightly browned on the edges.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container for up to 4 days
- Reheat in a 350°F (175°C) oven for 5-10 minutes
- Can be served at room temperature in salads
- Prep vegetables ahead and store in water to prevent oxidation
- Freeze roasted vegetables for up to 3 months in freezer bags
These roasted vegetables are not just a side dish; they’re a celebration of colors, textures, and flavors that can elevate any meal. Perfect for meal prep, holiday gatherings, or a healthy weeknight dinner addition, this recipe proves that simple ingredients can create extraordinary results.
