Description
This guide shows how to roast vegetables to perfection with crispy edges and rich flavor. Using simple ingredients and easy techniques, you can transform everyday vegetables into a delicious and healthy side dish.
Ingredients
2 cups mixed vegetables (carrots, broccoli, bell peppers, zucchini, potatoes)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried herbs (thyme or rosemary)
1 tablespoon lemon juice (optional)
Instructions
1. Preheat oven to 425°F (220°C).
2. Wash and chop vegetables into evenly sized pieces for even cooking.
3. Pat vegetables dry with a towel to remove excess moisture.
4. Place vegetables in a large bowl.
5. Drizzle with olive oil and toss to coat evenly.
6. Add salt, black pepper, garlic powder, paprika and dried herbs.
7. Mix well until vegetables are evenly seasoned.
8. Spread vegetables in a single layer on a baking sheet.
9. Do not overcrowd the pan to ensure crispiness.
10. Roast for 20–30 minutes, flipping halfway through, until vegetables are tender and caramelized.
11. Remove from oven and drizzle with lemon juice if desired.
12. Serve warm.
Notes
High heat helps achieve crispy roasted vegetables.
Do not overcrowd the pan or vegetables will steam instead of roast.
Root vegetables take longer to cook than soft vegetables.
Use parchment paper for easier cleanup.