Delight in the rich flavors of our Herb-Infused Oven-Roasted Vegetables, where each bite offers a symphony of savory and sweet notes. This medley of tomatoes, zucchini, carrots, potatoes, and onions, seasoned with paprika and embraced by the aromatic allure of rosemary, transforms ordinary vegetables into an extraordinary side dish. Whether served alongside your favorite protein or as a vibrant main course, this roasted vegetable dish is sure to enchant your palate and bring warmth to your table.
Ingredients:
- 2 tomatoes, cut into wedges
- 1 zucchini, sliced
- 2 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 1 onion, sliced
- 1 tablespoon sweet paprika
- 2 tablespoons olive oil
- ½ teaspoon salt
- Fresh rosemary sprigs
Directions:
- Preheat Oven: Set your oven to 200°C (392°F) to ensure it’s ready for the vegetables.
- Prepare Vegetables: In a large mixing bowl, combine the tomatoes, zucchini, carrots, potatoes, and onion.
- Season: Drizzle the vegetables with olive oil and sprinkle with sweet paprika and salt. Toss everything together to ensure all the vegetables are evenly coated with the seasonings.
- Arrange for Roasting: Spread the seasoned vegetables in a single layer on a baking sheet. Tuck sprigs of rosemary among the vegetables to infuse them with its flavor.
- Roast: Place in the preheated oven and roast for about 35-40 minutes, or until the vegetables are tender and golden brown, stirring halfway through to ensure even cooking.
- Serve: Serve the vegetables hot, perfect as a healthy, hearty side dish or a light main course.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Servings: 4 servings
Nutritional Benefits
This oven-roasted vegetable dish is not only tasty but also packed with nutrients. It is low in calories but high in dietary fiber, which aids in digestion and provides a slow release of energy. The variety of vegetables ensures a good intake of vitamins (A, C, and K) and minerals like potassium and iron. The olive oil adds healthy fats, which are essential for vitamin absorption and overall health.
Cooking Tips
- Even Sizing: Cut the vegetables into uniform sizes to ensure they cook evenly.
- High Heat: Roasting at a high temperature helps to caramelize the outside of the vegetables while keeping the inside moist and tender.
- Do Not Overcrowd: Spread the vegetables in a single layer on the baking sheet to ensure they roast instead of steam.
Serving Suggestions
- Pairings: These vegetables pair wonderfully with grilled meats or fish but can stand alone as a main dish with quinoa or another whole grain for a fulfilling vegetarian meal.
- Garnishes: Sprinkle with grated Parmesan or crumbled feta cheese just before serving for added flavor.
- Herbs: While rosemary is used here, thyme or oregano also work beautifully with this dish.
Make-Ahead and Storage
- Make-Ahead: You can chop and season the vegetables a day in advance and store them in the refrigerator overnight to save on preparation time.
- Storage: Leftovers can be kept in an airtight container in the refrigerator for up to three days. Reheat in the oven or on the stovetop to retain the texture.
Why This Recipe Works
The Savory Oven-Roasted Vegetables recipe is a testament to the power of simplicity in cooking. By combining basic ingredients with robust flavors, it creates a dish that is easy to prepare yet rich in taste. It’s perfect for busy weeknights, special occasions, or meal-prep for the week ahead. Plus, it’s customizable with whatever vegetables you have on hand, making it a versatile option for any season.