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Herb-Roasted Vegetables Recipe

American · Side dish · 50 min total

A simple and flavorful side dish featuring a medley of seasonal vegetables tossed in olive oil and fresh herbs, then roasted until caramelized and tender.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 medium carrots, peeled and cut into 1-inch chunks
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow squash, halved lengthwise and sliced 1/2-inch thick
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine broccoli, cauliflower, carrots, bell pepper, and squash.
3. In a small bowl, whisk together olive oil, garlic, rosemary, thyme, salt, and pepper.
4. Pour the herb oil over the vegetables and toss to coat evenly.
5. Spread vegetables in a single layer on the prepared baking sheet.
6. Roast for 25-35 minutes, stirring halfway through, until vegetables are tender and edges are browned.
7. Serve warm.

Tips

• For even cooking, cut vegetables into similar-sized pieces.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Add a squeeze of lemon juice before serving for extra brightness.

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