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Roasted Mixed Vegetables

This roasted vegetable dish features a colorful mix of carrots, Brussels sprouts, red onions, parsnips, and bell peppers, all caramelized and charred to perfection. The vegetables are tossed with olive oil and herbs, then roasted until tender and crispy on the edges, creating a warm, flavorful, and visually appealing side or main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large carrots preferably heirloom for color
  • 1 pound Brussels sprouts trimmed and halved
  • 2 large red onions cut into wedges
  • 2 parsnips parsnips peeled and sliced
  • 2 bell peppers bell peppers any color, seeded and sliced
  • 3 tablespoons olive oil good quality for rich flavor
  • 1 teaspoon fresh thyme or rosemary chopped, added at the end
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Parchment paper
  • Chef's knife
  • Mixing bowl
  • Spatula or tongs

Method
 

  1. Preheat your oven to 220°C (430°F) and line a large baking sheet with parchment paper.
  2. Chop the carrots, parsnips, and bell peppers into similar-sized pieces for even roasting.
  3. Trim and halve the Brussels sprouts, and cut the red onions into wedges.
  4. In a large mixing bowl, toss all the chopped vegetables with olive oil, salt, and pepper until evenly coated.
  5. Spread the vegetables out in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
  6. Roast in the oven for about 25-30 minutes, flipping the vegetables halfway through, until edges are golden and crispy.
  7. Check that the vegetables are tender inside and have a smoky char on the edges; if needed, roast a few more minutes.
  8. Remove the vegetables from the oven and sprinkle with chopped fresh herbs for added aroma and flavor.
  9. Let the vegetables rest for 5 minutes to allow flavors to settle.
  10. Serve the vibrant, crispy, and tender roasted vegetables hot from the oven.

Notes

For extra smoky flavor, sprinkle a pinch of smoked paprika before roasting. Feel free to customize with your favorite herbs or add a drizzle of balsamic vinegar after roasting for a sweet tang.