Roasted Supper Veggies (Print Version)

Colorful seasoned vegetables roasted to tender perfection, bursting with herbs and natural flavors.

# Recipe Ingredients:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 1 large red bell pepper, seeded and cut into 1-inch pieces
03 - 1 large zucchini, cut into 1-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 2 cups small potatoes, halved

→ Seasoning

06 - 3 tablespoons olive oil
07 - 1½ teaspoons sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - ½ teaspoon smoked paprika
12 - 3 cloves garlic, minced

→ Garnish (optional)

13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon lemon juice

# Directions:

01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine carrots, red bell pepper, zucchini, red onion, and potatoes in a large mixing bowl.
03 - Whisk together olive oil, sea salt, black pepper, thyme, rosemary, smoked paprika, and minced garlic in a small bowl.
04 - Pour seasoning mixture over vegetables and toss thoroughly to coat evenly.
05 - Spread vegetables in a single layer on the prepared baking sheet.
06 - Cook for 30 to 35 minutes, stirring halfway through, until tender and golden.
07 - Remove from oven and drizzle with lemon juice, then sprinkle chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • No fussy technique required—just chop, toss, and let the oven do the work while you sit down.
  • The vegetables caramelize into something sweet and deeply savory that even people who claim they don't eat veggies will ask for seconds.
  • It's flexible enough to clean out your crisper drawer but intentional enough to feel like a real meal.
02 -
  • Don't skip the halfway stir—it's the difference between some soggy pieces and everything caramelizing evenly.
  • Cutting your vegetables the same size matters more than you'd think; a chunky potato piece will still be raw when a smaller carrot piece turns to mush.
03 -
  • If you like a crispier texture, increase the oven temperature to 450°F and keep a closer eye on it after the 20-minute mark.
  • Tossing the vegetables with your hands before spreading them on the pan ensures more even coating than using utensils.

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