Roasted Vegetable Medley with Herbs Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Roasted Vegetable Medley with Herbs Recipe is a delightful side dish perfect for Thanksgiving or any festive gathering. Featuring a colorful assortment of seasonal vegetables, this dish is not only visually appealing but also packed with flavor.

The simple preparation allows the natural sweetness of the vegetables to shine through, enhanced by aromatic herbs. It’s an excellent way to incorporate healthy ingredients into your holiday meal.

Easy Herb-Infused Roasted Vegetable Medley

This roasted vegetable medley includes a variety of vegetables such as carrots, bell peppers, zucchini, and red onions, all tossed in olive oil and fresh herbs. The recipe takes about 45 minutes from start to finish and serves 6 people.

Ingredients

2 medium carrots, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini, sliced
1 red onion, cut into wedges
3 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Vegetables: In a large bowl, combine the sliced carrots, bell peppers, zucchini, and red onion.
Season the Vegetables: Drizzle the olive oil over the vegetables. Add thyme, rosemary, garlic powder, salt, and pepper. Toss until all the vegetables are evenly coated.
Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Garnish and Serve: Remove from the oven and transfer to a serving dish. Garnish with fresh parsley if desired. Serve warm as a side dish.