Description
Colourful, flavour-packed roasted vegetables featuring broccoli, cauliflower, carrots, bell peppers, and red onion coated in fragrant garlic and herbs, then finished with fresh lemon, parsley, thyme, and optional Parmesan.
Ingredients
For the Roasted Vegetables
2 cups (180 g) broccoli florets
2 cups (200 g) cauliflower florets
2 large carrots (about 200 g), peeled and sliced
1 red bell pepper, cut into bite-sized pieces
1 yellow bell pepper, cut into bite-sized pieces
1 small red onion, cut into wedges
3 tbsp olive oil
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
For the Lemon Herb Finish
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 tsp lemon zest
1 tbsp grated Parmesan cheese, optional
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Add the broccoli, cauliflower, carrots, red bell pepper, yellow bell pepper, and red onion to a large mixing bowl. Cut the vegetables into relatively similar-sized pieces so they roast evenly.
3. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, onion powder, salt, and black pepper until well combined.
4. Pour the garlic-herb mixture over the vegetables and toss thoroughly until every piece is lightly coated.
5. Spread the vegetables across the prepared baking sheet in a single layer, leaving a little space between the pieces whenever possible.
6. Roast for 30–40 minutes, stirring or turning the vegetables halfway through, until tender with golden-brown, lightly crisp, caramelized edges.
7. Remove the vegetables from the oven and immediately drizzle with fresh lemon juice. Toss gently to distribute the citrus flavour.
8. Sprinkle with fresh parsley, thyme leaves, and lemon zest. Add grated Parmesan if desired.
9. Serve warm as a colourful side dish alongside roasted chicken, grilled fish, steak, pasta, rice, quinoa, couscous, or your favourite grain-based meal.
Notes
Don’t overcrowd the baking sheet. Spread the vegetables out so hot air can circulate and the edges can caramelize. Cut the vegetables into similar-sized pieces so they cook at a consistent rate. Roasting at 425°F (220°C) encourages better browning and caramelization. Turn the vegetables halfway through cooking for more even browning. Add the lemon juice after roasting for the brightest flavour. Fresh parsley and thyme add freshness that balances the roasted garlic and spices. A small amount of freshly grated Parmesan adds an extra savoury finish. Fresh vegetables generally roast and caramelize better than frozen vegetables. If using frozen vegetables, roast them directly from frozen and avoid overcrowding the pan. Zucchini, mushrooms, Brussels sprouts, sweet potatoes, asparagus, or cherry tomatoes can be added. Adjust cutting size and cooking time as needed. For extra crispy vegetables, make sure they are relatively dry, avoid overcrowding, and use high heat. A preheated baking sheet can also improve browning. You can wash and cut the vegetables and prepare the seasoning several hours ahead. For the best texture, roast shortly before serving. Store leftovers in an airtight container in the refrigerator for up to a few days. Reheat in a hot oven or air fryer to restore some of the roasted texture. For a dairy-free version, simply omit the Parmesan. For a vegetarian meal, serve the vegetables over quinoa, couscous, rice, or farro with chickpeas, feta, or a simple yogurt sauce. These vegetables pair well with roasted chicken, grilled steak, baked salmon, pan-seared fish, or seasonal soups.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean