The Secret to Perfectly Roasted Vegetables

Unlock the secret to perfectly crispy and tender roasted vegetables with this simple, versatile recipe. It's a fantastic side dish for any meal, packed with flavor and vibrant colors.

Servings: 4 Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Difficulty: Easy

Ingredients

• 1 head broccoli (~300 g), cut into florets

• 2-3 medium carrots (~200 g), peeled and cut into 1 cm (½-inch) thick rounds or sticks

• 2 medium Yukon Gold or red potatoes (~300 g), scrubbed and cut into 2 cm (¾-inch) cubes

• 1 large bell pepper (any color, ~150 g), deseeded and cut into 2 cm (¾-inch) pieces

• 1 small red onion (~100 g), peeled and cut into 2 cm (¾-inch) wedges

• 60 ml (4 tbsp) olive oil

• 5 g (1 tsp) sea salt

• 2 g (½ tsp) black pepper, freshly ground

• 3 g (1 tsp) garlic powder

• 1 g (½ tsp) dried thyme (or your favorite herb)

Equipment

• Large baking sheet (or two, if needed)

• Large mixing bowl

• Parchment paper (optional, for easy cleanup)

Instructions

1. Preheat Oven (5 minutes): Preheat your oven to 200°C (400°F). If using parchment paper, line your baking sheet now.

2. Prepare Vegetables (10 minutes): In a large mixing bowl, combine the broccoli florets, carrots, potatoes, bell pepper, and red onion. Ensure all vegetables are cut into roughly similar-sized pieces for even cooking.

3. Season (2 minutes): Drizzle the olive oil over the vegetables. Sprinkle with sea salt, black pepper, garlic powder, and dried thyme. Toss everything together thoroughly until all the vegetables are evenly coated.

4. Arrange on Baking Sheet (1 minute): Spread the seasoned vegetables in a single layer on your baking sheet. This is crucial for crispiness! If your baking sheet is too crowded, use a second one to avoid steaming the vegetables.

5. Roast (15 minutes): Place the baking sheet in the preheated oven and roast for 15 minutes.

6. Flip and Continue Roasting (15 minutes): Remove the baking sheet from the oven, give the vegetables a good stir or flip them with a spatula to ensure even browning. Return to the oven and roast for another 15-20 minutes, or until the vegetables are tender-crisp and nicely caramelized.

7. Serve: Remove from the oven and serve immediately as a delicious side dish.

Tips & Variations

• Don't Overcrowd: The single most important tip for crispy roasted vegetables is to give them space on the baking sheet. If they're too close, they'll steam instead of roast.

• High Heat is Key: Roasting at a higher temperature (200-220°C / 400-425°F) helps achieve that desirable crispy exterior.

• Cut Evenly: Aim for uniform piece sizes so all vegetables cook at roughly the same rate.

• Vegetable Swap: Feel free to use any combination of your favorite roasting vegetables like Brussels sprouts, sweet potatoes, parsnips, zucchini, or mushrooms. Adjust cooking times as needed.

• Spice It Up: Add a pinch of red pepper flakes, smoked paprika, or a dash of cayenne pepper for a little kick.

• Herb Garden: Experiment with fresh herbs like rosemary, sage, or oregano. Add them halfway through cooking to prevent burning.

Estimated Nutrition Per Serving

• Calories: 220 kcal

• Protein: 5 g

• Carbohydrates: 28 g

• Fat: 11 g

Shopping List

• Broccoli

• Carrots

• Potatoes (Yukon Gold or red)

• Bell pepper (any color)

• Red onion

• Olive oil

• Sea salt

• Black pepper

• Garlic powder

• Dried thyme

Allergen Tags

contains: none

Quick summary: Crispy, tender roasted vegetables with olive oil, garlic, and thyme – a perfect side dish!