Roasted Vegetables Recipe
Roasted vegetables: A versatile and flavorful addition to any meal, perfect for cozy family dinners or festive gatherings. Easy to prepare, they add a burst of flavor and nutrition to your plate.
Ingredients
- Carrots
- Potatoes
- Broccoli
- Red pepper
- Cherry tomatoes
- Garlic
- Onion
- Olive oil 4 tablespoons for vegetables + 1 tablespoon for onion
- Salt and pepper
- Fresh parsley for garnish
Instructions
- Preheat the oven to 390°F (200°C).
- Wash and chop all the vegetables into bite-sized pieces, ensuring uniformity for even roasting.
- In a large mixing bowl, toss the chopped vegetables, cherry tomatoes and garlic with 4 tablespoons of olive oil, salt, and pepper until evenly coated.
- Spread the vegetables out in a single layer on a baking sheet lined with parchment paper or aluminum foil.
- Roast the vegetables in the preheated oven for 30 minutes, or until they are tender.
- Meanwhile, peel and slice the onion. Toss the onion slices with 1 tablespoon of olive oil.
- After 30 minutes of roasting the vegetables, add the prepared onion slices to the baking sheet, distributing them evenly among the other vegetables.
- Continue roasting for an additional 20 minutes, or until the onions are golden brown and the vegetables are tender and nicely browned.
- Once roasted to perfection, remove from the oven and garnish with freshly chopped parsley before serving.