I absolutely love this roasted veggie recipe because it’s a colorful and delicious way to get my daily dose of veggies while feeling like a culinary rockstar. The combination of perfectly roasted broccoli, cauliflower, and bell peppers with a hint of garlic and thyme makes me feel like I’m having a gourmet experience right at home, and the splash of balsamic vinegar takes it to the next level!
I love cooking and come up with vibrant, nutrient-dense dishes. My Roasted Mixed Vegetables recipe is a medley of colorful nutrition, featuring broccoli, cauliflower, and bell peppers.
The natural sweetness of the red onion and the carrots really comes through when you roast them, and I use garlic powder and dried thyme to amplify the flavor. A drizzle of olive oil is the finishing touch that ensures the veggies turn out crispy and satisfying.
Ingredients
Broccoli is a good source of vitamins C and K, and it provides a lot of dietary fiber.
Cauliflower: Offers antioxidants; few calories and low carbohydrates.
Red bell pepper: An outstanding source of vitamin C, adding sweetness.
Sweet and vivid in flavor, the yellow bell pepper is high in antioxidants.
The mild, sweet flavor of red onion comes from quercetin.
Nutrient density (what you get for the calories you consume): Carrots: High in beta-carotene; natural sweetness and crunch.
Oil Olive: Fats healthy; amplifies flavor and assists in the roasting process.
Garlic powder: enriches and deepens; an aromatic condiment.
Thyme, when dried, emits a fragrance; it is an herb.
It complements the flavors of vegetables.
(Optional) Balsamic Vinegar: imparts a swerving sweetness, offers a counterpoint to savory components.
Ingredient Quantities
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 2 medium carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley for garnish (optional)
Instructions
1. Set your oven to 425°F (220°C) and line a big baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, gather the broccoli florets, cauliflower florets, sliced red and yellow bell peppers, red onion wedges, and sliced carrots.
3. Vegetables should be drizzled with olive oil, allowing for an even coating to occur.
4. Even seasoning is imperative, so ensure that the garlic powder, dried thyme, salt, and pepper are evenly distributed over the vegetables. Seasoning and tossing are two areas where you don’t want to cut corners.
5. Evenly distribute the spiced vegetables on the baking sheet.
6. Put in the preheated oven and let it work for 20-25 minutes. The tender vegetables should appear to be slightly browned at the edges, giving them a roasted appearance.
7. For additional flavor, drizzle the roasted vegetables with balsamic vinegar immediately after taking them out of the oven.
8. Move the roasted vegetables to a serving dish or bowl.
9. If you’re using it, garnish with freshly chopped parsley for color and freshness.
10. As a side dish or as the main event, you can serve this warm. I like it over spelt, but any grain that you love will do.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Tongs or spatula
10. Serving dish or bowl
FAQ
- Can I use other vegetables instead?Certainly! You can replace or add vegetables such as zucchini, asparagus, or Brussels sprouts to the mix. Adjust the time as necessary for the consistency you like.
- How do I prevent the vegetables from becoming soggy?The vegetables must be placed in a single layer on the baking sheet. The baking sheet must not be crowded. This is what is necessary for successful roasting, where the oven’s dry heat and the direct exposure of the food to that heat work together to produce a caramelized exterior and a tender interior. On the other hand, if the vegetables are crowded, they will not be successful in the roasting task assigned to them. Instead, they will work together as a group to produce soft, uniformly pale, and probably flavorless, and certainly colorless, vegetables.
- Can I prepare these vegetables in advance?Indeed, it is possible to chop and keep the vegetables in a sealed container in the fridge for two days, providing you with a bit of breathing room before the roasting process.
- What if I don’t have dried thyme?You can substitute it with other herbs such as oregano, rosemary, or Italian seasoning for a distinct flavor profile.
- Is the balsamic vinegar necessary?Balsamic vinegar is not necessary. It provides a sweet, tangy flavor, but you can leave it out or substitute it with lemon juice, which will give you a different flavor profile.
- How do I know when the vegetables are done?You know the vegetables are finished when they are tender and have taken on a slight caramelization, which usually happens at 425°F (220°C) after 20-25 minutes.
- Can I use fresh garlic instead of garlic powder?Yes, chop or mince fresh garlic cloves and combine them with the vegetables before roasting for a flavor that is more potent and pronounced.
Substitutions and Variations
Brussels sprouts can be used in place of broccoli florets.
Small diced potatoes can be used in place of cauliflower florets.
You can substitute red bell pepper using orange or green bell pepper.
Yellow onion or shallots can be used instead of red onion.
You can use avocado oil or melted coconut oil in place of olive oil.
Pro Tips
1. Cut Evenly for Consistent Roasting: Make sure to cut all the vegetables into similar sizes to ensure they cook evenly. This will help prevent some from becoming overcooked while others remain undercooked.
2. Preheat the Baking Sheet: To achieve extra crispy edges, place the empty baking sheet in the oven while it preheats. Adding the vegetables to a hot sheet helps them start cooking immediately and enhances caramelization.
3. Don’t Overcrowd the Pan: Spread the vegetables in a single layer without overlapping. Overcrowding will cause them to steam rather than roast, reducing the chance of achieving that desired crispy texture.
4. Midway Toss for Even Browning: Halfway through roasting, give the vegetables a quick toss or stir on the baking sheet. This ensures more even browning and prevents any sticking.
5. Try Fresh Herbs Instead of Dried: For a fresher flavor, consider using fresh thyme instead of dried. Add it about halfway through the cooking process to avoid burning. Fresh herbs can provide a subtler, more aromatic final dish.
Roasted Mixed Vegetables Recipe
My favorite Roasted Mixed Vegetables Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Tongs or spatula
10. Serving dish or bowl
Ingredients:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 2 medium carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley for garnish (optional)
Instructions:
1. Set your oven to 425°F (220°C) and line a big baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, gather the broccoli florets, cauliflower florets, sliced red and yellow bell peppers, red onion wedges, and sliced carrots.
3. Vegetables should be drizzled with olive oil, allowing for an even coating to occur.
4. Even seasoning is imperative, so ensure that the garlic powder, dried thyme, salt, and pepper are evenly distributed over the vegetables. Seasoning and tossing are two areas where you don’t want to cut corners.
5. Evenly distribute the spiced vegetables on the baking sheet.
6. Put in the preheated oven and let it work for 20-25 minutes. The tender vegetables should appear to be slightly browned at the edges, giving them a roasted appearance.
7. For additional flavor, drizzle the roasted vegetables with balsamic vinegar immediately after taking them out of the oven.
8. Move the roasted vegetables to a serving dish or bowl.
9. If you’re using it, garnish with freshly chopped parsley for color and freshness.
10. As a side dish or as the main event, you can serve this warm. I like it over spelt, but any grain that you love will do.
