Roasted Vegetable Medley Recipe

Name: Roasted Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: about 4 cups
Cuisine: American
Ingredients: 2 cups broccoli florets; 2 cups cauliflower florets; 2 carrots, sliced into 1/2-inch rounds; 1 red bell pepper, cut into 1-inch pieces; 1 yellow squash, halved and sliced 1/2-inch thick; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper

American · Side dish · 45 min total

Roasted Vegetable Medley recipe videos

A colorful and flavorful mix of seasonal vegetables roasted to perfection with herbs and olive oil, perfect as a side dish or light main course.

15
min prep

30
min cook

4
servings

150
kcal/serving

Ingredients

2 cups broccoli florets
2 cups cauliflower florets
2 carrots, sliced into 1/2-inch rounds
1 red bell pepper, cut into 1-inch pieces
1 yellow squash, halved and sliced 1/2-inch thick
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine broccoli, cauliflower, carrots, bell pepper, and squash.
Drizzle with olive oil and add garlic, thyme, rosemary, salt, and pepper. Toss until vegetables are evenly coated.
Spread vegetables in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
Remove from oven and serve immediately.

Tips

Feel free to substitute any seasonal vegetables you have on hand.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 5-10 minutes to restore crispness.

More about Roasted Vegetable Medley →

AI estimate may be inaccurate · Terms