Oven-Roasted Vegetables
A delightful and healthful dish, oven-roasted vegetables bring out the natural sweetness and flavors of seasonal veggies while providing a crispy texture.
Ingredients
Vegetables
- 3 medium potatoes, cut into chunks Use any type of potato.
- 2 pieces carrots, sliced thick
- 2 pieces zucchinis, sliced thick
Seasoning
- 3 tablespoons olive oil Can substitute with other high-heat oils.
- 1 teaspoon herbes de Provence Feel free to use other herbs.
- 1 teaspoon garlic powder
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine the potatoes, carrots, and zucchinis with the olive oil, herbes de Provence, and garlic powder, tossing until evenly coated.
- Spread the vegetables out on a baking sheet in a single layer for even roasting.
Cooking
- Roast in the oven for about 30-40 minutes, stirring halfway through, until they are tender and golden brown.
- Serve hot and enjoy!
Notes
Ensure vegetables are cut into similar sizes for even cooking. Don’t overcrowd the baking sheet to prevent steaming. Experiment with different herbs and spices for added flavor.