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For this vibrant dish, you will need: - 2 cups Brussels sprouts, halved - 1 cup baby carrots, halved lengthwise - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 medium zucchini, sliced into rounds - 1 red onion, cut into thick wedges These vegetables bring bright colors and textures to your meal. Each one adds unique flavors that blend well together. To enhance the taste, gather these: - 4 cloves garlic, minced - 3 tablespoons extra-virgin olive oil - 2 teaspoons Italian herb seasoning - Sea salt and freshly ground black pepper, to taste The olive oil helps the veggies roast nicely. The garlic and herbs add depth and aroma. For a finishing touch, consider: - Fresh parsley, chopped This simple garnish brightens the dish. It adds freshness and a pop of color, making your roasted vegetable medley even more appealing. Follow the Full Recipe to create this delicious and healthy dish! Start by washing all your vegetables. This step keeps them clean and fresh. Cut the Brussels sprouts in half. Slice the baby carrots lengthwise. Dice the red and yellow bell peppers into small pieces. For the zucchini, cut it into round slices. Finally, cut the red onion into thick wedges. In a large bowl, combine all the chopped veggies. Add the minced garlic on top. Then, drizzle the extra-virgin olive oil over the vegetables. Sprinkle the Italian herb seasoning, sea salt, and black pepper. Use your hands to gently toss everything. Make sure each piece gets coated with oil and seasoning. Preheat your oven to 425°F (220°C). This high heat makes the veggies crisp and caramelized. Spread the seasoned vegetables in a single layer on a baking sheet. Place the sheet in the oven. Roast for 25-30 minutes. Stir the vegetables halfway through. This helps them cook evenly. When they turn golden-brown and tender, they are ready. Remove the sheet from the oven. Let the veggies cool for a few minutes. Just before serving, add a sprinkle of fresh parsley for color and taste. For the full recipe, check out the earlier section. To make your roasted vegetable medley shine, choose fresh veggies. Cut them in even sizes. This helps them cook at the same speed. Use a high oven temperature of 425°F (220°C). This gives you that crispy and golden texture. Toss the veggies well with olive oil. This ensures every piece gets coated. Stir them halfway through roasting. This promotes even cooking and caramelization. One mistake is overcrowding the pan. Leave space between the vegetables. This allows hot air to circulate well. Another common error is not preheating the oven. A hot oven is key for good roasting. Don’t skip the seasoning either. Salt and pepper bring out natural flavors. Lastly, avoid using too much oil. Too much oil can lead to soggy vegetables. For a stunning presentation, serve the roasted medley on a large platter. Drizzle a little extra olive oil on top. Add some fresh parsley for a pop of color. You can pair this dish with grilled chicken or fish. It also goes well with quinoa or rice. Enjoy the vibrant flavors and colors of your roasted vegetable medley! For the full recipe, check out the details above. {{image_4}} You can mix and match veggies for your roasted medley. Try using root veggies like sweet potatoes or parsnips. Broccoli and cauliflower work well too. For a touch of sweetness, add butternut squash or beets. You can even toss in some green beans for color. Each veggie adds a unique taste and texture. Just remember to cut them into similar sizes. This helps them cook evenly. Want to boost the flavor? Add spices like paprika or cumin for warmth. A splash of balsamic vinegar can add depth and sweetness. For a spicy kick, sprinkle some red pepper flakes. If you love cheese, try mixing in Parmesan or feta before serving. Fresh herbs like thyme or rosemary can also brighten the dish. These simple changes keep the dish exciting every time you make it. Need to make changes for diet reasons? You can easily swap out any veggie. If you are avoiding oil, try vegetable broth instead. For a low-carb option, skip the carrots and use zucchini noodles. If you're vegan, all the ingredients are already plant-based. This dish fits many diets, making it a great choice for gatherings. Check out the Full Recipe for more tips and ideas! After you enjoy your roasted vegetable medley, store leftovers in an airtight container. This keeps them fresh. Place them in the fridge. They will last for about three to four days. You can also separate the veggies for better reheating. To reheat your roasted vegetables, use the oven for the best results. Preheat the oven to 350°F (175°C). Spread the vegetables on a baking sheet. Heat them for about 10 to 15 minutes. This helps them regain their crispness. You can also use a microwave, but they may not be as good. Heat them in short bursts, stirring in between. If you want to save some for later, freezing is a great option. First, let the vegetables cool completely. Then, pack them in freezer-safe bags. Remove as much air as possible. Label the bags with the date. You can freeze them for up to three months. When you are ready to eat, thaw them in the fridge overnight. Reheat them in the oven or microwave. For the full recipe, check the details above. Roast vegetables for 25 to 30 minutes. This time allows them to become tender and caramelized. Stir them halfway through to ensure even cooking. Each oven may differ, so check for doneness. The veggies should be golden brown and soft. Yes, you can use frozen vegetables, but fresh ones taste better. Frozen veggies may release more water during cooking. This can make them less crispy. If using frozen, roast for a few extra minutes. The best vegetables for roasting include: - Brussels sprouts - Carrots - Bell peppers - Zucchini - Red onions These veggies hold up well to heat and develop great flavors. You can mix and match for variety. Check out the Full Recipe for my favorite combinations! Roasting vegetables is simple and fun. We covered key ingredients, from main veggies to seasonings. I shared step-by-step instructions, plus tips for perfect results. Remember common mistakes to avoid for the best taste. You can try different combinations and flavors to keep it fresh. Storing leftovers is easy, and reheating is quick. Use this guide to make delicious roasted vegetables every time. Enjoy your cooking adventures and have fun with new flavors!

63. Roasted Vegetable Medley

Delight your taste buds with this vibrant roasted vegetable medley! Packed with colorful Brussels sprouts, sweet bell peppers, and zesty garlic, this healthy side dish is bursting with flavor. Perfectly roasted and garnished with fresh parsley, it's easy to make and a feast for the eyes. Click through to explore this delicious recipe and elevate your dinner tonight with a mix of fresh, seasonal vegetables that everyone will love!
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Ingredients
  

2 cups Brussels sprouts, halved

1 cup baby carrots, halved lengthwise

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium zucchini, sliced into rounds

1 red onion, cut into thick wedges

4 cloves garlic, minced

3 tablespoons extra-virgin olive oil

2 teaspoons Italian herb seasoning

Sea salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) to get it nice and hot for roasting.

    In a large mixing bowl, add the halved Brussels sprouts, halved baby carrots, diced red and yellow bell peppers, sliced zucchini, and thick wedges of red onion.

      Sprinkle the minced garlic over the vibrant vegetable mixture.

        Drizzle the extra-virgin olive oil over the vegetables, followed by the Italian herb seasoning, sea salt, and freshly ground black pepper.

          Using clean hands or a spatula, gently toss the vegetables until everything is well-coated with the oil and seasonings.

            Spread the seasoned vegetables in a single layer on a large baking sheet for even roasting.

              Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through to promote uniform caramelization, until they are tender and have a beautiful golden-brown color.

                Once roasted to perfection, remove the sheet from the oven and allow the vegetables to cool for a few minutes.

                  Just before serving, sprinkle freshly chopped parsley on top for a burst of color and flavor.

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                      - Presentation Tips: Serve the roasted medley on a large platter, allowing the colors to shine. Drizzle a touch more olive oil on top and add a few extra sprigs of parsley for a beautiful garnish.