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roasted veggies recipe Rainbow Sheet With Herb Oil
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This roasted veggie recipe features a colorful mix of root and cruciferous vegetables tossed with a vibrant herb oil, roasted to tender, caramelized perfection. It’s an easy, healthy, and versatile dish perfect for busy weeknights or meal prepping.
Ingredients
- 3 cups mixed root vegetables (carrots, sweet potatoes, parsnips), peeled and chopped
- 2 cups cruciferous vegetables (broccoli, cauliflower), chopped
- 1 cup bell peppers (red, yellow, orange), sliced
- 1 red onion, sliced
- Cherry tomatoes (optional)
- 0.25 cup olive oil
- 2 tbsp fresh herbs (rosemary, thyme, oregano), finely chopped
- 2–3 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Prep Your Veggies: Preheat oven to 400°F (200°C). Wash and chop all vegetables into roughly 1-inch pieces for even cooking. Line a large 13×18-inch sheet pan with parchment paper for easy cleanup.
- Create The Herb Oil: In a small bowl, whisk together olive oil, chopped fresh herbs, minced garlic, salt, and pepper.
- Toss And Spread: Place all chopped vegetables (except optional cherry tomatoes) on the prepared sheet pan. Drizzle with the herb oil and toss thoroughly until everything is well coated. Spread veggies in a single layer.
- Roast To Perfection: Roast for 25-35 minutes, flipping veggies halfway through. Look for tender, slightly caramelized edges. Add cherry tomatoes during the last 10 minutes if using.
- Serve Hot: Remove from oven and serve immediately. Taste and adjust seasoning if needed.
Notes
For super crispy roots, toss with a teaspoon of cornstarch before oiling. If veggies are steaming instead of roasting, your pan is too crowded (use two pans next time). Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (150 g)
- Calories: 250 calories
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg