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Easy Roasted Vegetables Recipe

Roasted Vegetables

Ingredients:

  • 2-3 cups of mixed vegetables (such as carrots, potatoes, sweet potatoes, parsnips, Brussels sprouts, cauliflower, or beets)
  • 2-3 tablespoons olive oil
  • 1-2 teaspoons dried herbs (like thyme, rosemary, oregano, or a mix)
  • Salt and pepper to taste
  • Optional: 2-3 cloves garlic, minced, or 1 tablespoon balsamic vinegar for extra flavor

Instructions:

  1. Preheat the oven: Set your oven to 400°F (200°C) to get it nice and hot.
  2. Prepare the vegetables: Wash and peel (if necessary) the vegetables. Cut them into uniform pieces (around 1-2 inches in size) so they cook evenly.
  3. Season the veggies: Place the cut vegetables in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt, pepper, and your choice of herbs. Toss everything together until the vegetables are well-coated.
  4. Arrange on a baking sheet: Spread the seasoned vegetables out in a single layer on a baking sheet. Make sure there’s enough space between the pieces, so they roast rather than steam.
  5. Roast: Put the baking sheet in the preheated oven and roast for about 25-35 minutes, or until the vegetables are tender and caramelized around the edges. You can toss the veggies halfway through cooking for even roasting.
  6. Optional step for extra flavor: If you want to add some garlic or balsamic vinegar, toss those in with the vegetables about 10 minutes before the end of roasting.

      Serve and enjoy! Once done, serve the vegetables hot as a side dish, or toss them into salads, bowls, or pasta.

Tips:

  • Try mixing in different veggies based on what you have or what’s in season.
  • If you’re using root vegetables like potatoes or carrots, they might take a little longer to cook, so cut them smaller to speed up the process or roast them separately from quicker-cooking veggies like Brussels sprouts or cauliflower.
  • You can also add a sprinkle of parmesan cheese in the last few minutes of roasting for a cheesy twist.

Enjoy your roasted veggies!

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