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### Roasted Vegetable Medley: A Simple, Flavorful Side Dish
If you’re looking for a quick and healthy side dish that’s bursting with flavor, a roasted vegetable medley is the perfect option. Roasting vegetables brings out their natural sweetness, enhances their flavors, and creates a crispy, caramelized texture that’s both comforting and satisfying. This versatile dish pairs well with nearly any main course, whether you’re serving it alongside chicken, steak, or even a hearty vegetarian meal.
The beauty of this recipe is its simplicity. With just a few ingredients and minimal effort, you can create a delicious and nutritious dish that will impress everyone at the table.
#### Ingredients for Roasted Vegetable Medley
– **2 cups of carrots**, peeled and cut into bite-sized pieces
– **2 cups of bell peppers**, any color, sliced into strips
– **1 cup of zucchini**, sliced into rounds
– **1 cup of red onion**, cut into wedges
– **1 cup of cherry tomatoes**, halved
– **2 tablespoons olive oil**
– **1 teaspoon garlic powder**
– **1 teaspoon dried thyme**
– **1 teaspoon dried oregano**
– **Salt and freshly ground black pepper**, to taste
– **1 tablespoon fresh parsley**, chopped (optional, for garnish)
#### Directions
**Step 1: Preheat the Oven**
Start by preheating your oven to 425°F (220°C). Roasting at a higher temperature allows the vegetables to caramelize and develop a rich, savory flavor.
**Step 2: Prepare the Vegetables**
Wash and peel (if necessary) all your vegetables. Cut them into bite-sized pieces so they cook evenly. Carrots should be sliced into thin rounds, bell peppers into strips, zucchini into rounds, and the onion into wedges. Halve the cherry tomatoes so they don’t burst during roasting.
**Step 3: Toss with Olive Oil and Seasonings**
In a large mixing bowl, combine all the vegetables. Drizzle with olive oil and toss to coat evenly. Sprinkle in the garlic powder, dried thyme, dried oregano, salt, and pepper. Toss again to ensure that every piece is well-seasoned and coated with the oil and spices.
**Step 4: Roast the Vegetables**
Transfer the vegetables to a large baking sheet, spreading them out in a single layer. This allows them to roast evenly and develop that beautiful golden-brown color. Place the baking sheet in the oven and roast the vegetables for about 25-30 minutes, stirring halfway through. The vegetables should be tender and slightly caramelized when done.
**Step 5: Serve and Garnish**
Once the vegetables are done roasting, remove them from the oven and give them a quick toss. Garnish with fresh parsley, if desired, for a burst of color and freshness. Serve your roasted vegetable medley immediately, and enjoy!
#### Why This Roasted Vegetable Medley Works
– **Sweet and Savory Flavors**: Roasting vegetables at a high temperature brings out their natural sweetness, especially in carrots, bell peppers, and zucchini. The olive oil and herbs help balance the sweetness with savory and aromatic notes.
– **Nutrient-Packed**: This vegetable medley is loaded with vitamins, fiber, and antioxidants. Carrots offer vitamin A, while zucchini provides a healthy dose of vitamin C. The bell peppers add a pop of color and additional nutrients, making this dish not only delicious but also nutritious.
– **Versatility**: You can customize this roasted vegetable medley by adding other vegetables or changing the seasoning based on what you have available. Try adding sweet potatoes, Brussels sprouts, or butternut squash for variety, or experiment with different spices like cumin, paprika, or rosemary.
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