Flavor Roasted Vegetable Medley (Printable Version)

A vibrant medley of savory roasted vegetables with aromatic spices and fresh herbs.

# What You'll Need:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 1 red bell pepper, seeded and cut into chunks
03 - 1 yellow bell pepper, seeded and cut into chunks
04 - 1 medium zucchini, sliced into half-moons
05 - 1 red onion, cut into wedges
06 - 7 ounces baby potatoes, halved

→ Seasoning & Flavor

07 - 3 tablespoons olive oil
08 - 1 ½ teaspoons smoked paprika
09 - 1 teaspoon ground cumin
10 - ½ teaspoon garlic powder
11 - ½ teaspoon dried thyme
12 - ½ teaspoon dried oregano
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - 1 tablespoon fresh lemon juice
16 - 2 tablespoons chopped fresh parsley (for garnish)

# Directions:

01 - Set the oven to 425°F and line a large baking tray with parchment paper.
02 - Place all prepared vegetables in a large mixing bowl.
03 - In a small bowl, whisk together olive oil, smoked paprika, ground cumin, garlic powder, dried thyme, dried oregano, salt, and black pepper.
04 - Pour the seasoning mixture over the vegetables and toss thoroughly to ensure even coverage.
05 - Spread the seasoned vegetables in a single layer on the prepared baking tray.
06 - Cook for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and golden brown.
07 - Remove from oven, drizzle with fresh lemon juice, and toss gently to combine.
08 - Transfer to a serving platter and sprinkle with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • It rescues forgotten vegetables and turns them into something you actually crave.
  • The spice blend makes your kitchen smell like a place where good things happen.
  • You can toss it together without measuring anything perfectly and it still works.
02 -
  • Don't skip the halfway stir or the bottom layer will char while the top stays pale.
  • Add the lemon juice after roasting, not before, or it'll make everything soggy and dull.
03 -
  • Use a hot oven and resist the urge to lower the temperature, that's what gives you the caramelization.
  • Taste a piece of potato before you pull the tray out, if it's tender and golden you're ready to go.

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