Simple Roasted Vegetables
Golden Roasted Vegetable Medley with Crispy Edges
High heat transforms ordinary vegetables into something extraordinary — crispy, caramelized edges give way to perfectly tender centers. This technique works with whatever seasonal produce you have on hand, making it your go-to method for turning any vegetable drawer into dinner.
Side DishVegetarianVeganGluten FreeDairy FreeQuick MealsMeal PrepBudget FriendlyHealthyRoasting
Nutrition
Ingredients
- 2 lbmixed seasonal vegetables (carrots, bell peppers, zucchini, red onion), cut into uniform 1-inch pieces
- 3 tbspextra-virgin olive oil
- 1 tspkosher salt
- ½ tspfreshly cracked black pepper
- 2 tspdried Mediterranean herbs (thyme, rosemary, or oregano)
- 3 clovegarlic cloves, finely minced(optional)
Instructions
- Crank your oven to 425°F and let it heat completely — this high temperature is what creates those beautifully browned edges.
- Combine all your vegetables on a large rimmed baking sheet and drizzle with olive oil. Sprinkle over the salt, pepper, herbs, and garlic if using, then use your hands to toss everything until every piece is well coated.
- Arrange the vegetables in a single layer, giving each piece some breathing room. Crowded vegetables steam instead of roast, which means no crispy edges.
- Roast until the vegetables develop golden-brown edges and feel tender when pierced with a fork. Give everything a good stir at the 15-minute mark to ensure even browning.⏱ 30 min
- Transfer to your serving dish right away — roasted vegetables are at their absolute best when they're still sizzling hot.