Description
This vibrant Roasted Veggie Platter features a colorful medley of seasoned and oven-roasted vegetables, perfect as a healthy and flavorful side dish for any occasion, whether a holiday dinner or a simple weeknight meal.
Ingredients
Vegetables
- 1 large sweet potato, cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
Seasonings & Oil
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt & pepper to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting the vegetables evenly and developing a nice caramelization.
- Prepare the vegetables: In a large bowl, toss all the cubed and sliced vegetables with olive oil, garlic powder, dried thyme, smoked paprika, salt, and pepper until each piece is well-coated with the seasoning mixture.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet; this helps promote even roasting and prevents sticking.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, flipping or stirring the vegetables halfway through the cooking time to ensure they brown evenly on all sides.
- Garnish and serve: Once roasted to tender perfection with golden edges, remove from oven, sprinkle fresh parsley on top for a bright finish, and serve immediately as a delicious, healthy side dish.
Notes
- Feel free to customize this roast with any seasonal vegetables you have on hand, such as carrots, Brussels sprouts, or asparagus.
- Add a drizzle of balsamic glaze or fresh lemon juice after roasting to add brightness and a touch of acidity to balance the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Roasting
- Cuisine: Mediterranean
