The Easiest, Most Delicious Side Dish: Roasted Vegetables with Olive Oil and Herbs
Let's be honest, sometimes the simplest recipes are the best. And when it comes to side dishes, it doesn't get much simpler or more delicious than roasted vegetables with olive oil and herbs. This recipe is a weeknight lifesaver, a healthy addition to any meal, and a blank canvas for your culinary creativity. Forget complicated sauces and fussy preparations – this is all about letting the natural flavors of the vegetables shine.
Why I Love This Recipe:
- Minimal Effort, Maximum Flavor: Seriously, this recipe requires minimal prep time. Chop your veggies, toss them with olive oil and oregano, and pop them in the oven. That's it! While they roast, you can focus on other things (or just relax!).
- Healthy and Nutritious: Roasted vegetables are packed with vitamins, minerals, and fiber. They're a fantastic way to get your daily dose of veggies without sacrificing flavor.
- Versatile and Adaptable: This recipe is incredibly versatile. You can use any combination of vegetables you like, and you can easily customize the herbs and spices to suit your taste.
- Perfect for Any Occasion: Whether it's a casual weeknight dinner or a special occasion, roasted vegetables are always a welcome addition to the table.
- Clean Up is a Breeze: One pan, minimal mess. Need I say more?
What You'll Need:
- 2 cups mixed vegetables (I like to use a combination of broccoli florets, carrots, bell peppers, and zucchini, but feel free to get creative!)
- 1/4 cup extra virgin olive oil
- 1 tablespoon dried oregano (or your favorite herbs – thyme, rosemary, or a mix of Italian herbs work well too)
- Salt and pepper to taste
Let's Get Roasting!
- Preheat your oven to 400°F (200°C).
- Prepare your vegetables: Wash and chop your chosen vegetables into bite-sized pieces. Try to cut them into roughly the same size so they cook evenly.
- Toss and season: In a large bowl, toss the vegetables with the olive oil and oregano. Season generously with salt and pepper. Make sure the vegetables are evenly coated.
- Roast: Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. You might need to flip them halfway through to ensure even cooking.
- Serve and enjoy! These roasted vegetables are delicious on their own, or you can serve them as a side dish with your favorite protein.
Tips and Variations:
- Get creative with your veggies: Use any vegetables you like! Root vegetables like potatoes, sweet potatoes, and parsnips are also great for roasting.
- Experiment with herbs and spices: Try different combinations of herbs and spices to create unique flavor profiles. Garlic powder, onion powder, paprika, and chili flakes are all great options.
- Add a squeeze of lemon: A squeeze of fresh lemon juice at the end adds a bright and refreshing touch.
- Don't overcrowd the pan: Make sure the vegetables are spread in a single layer on the baking sheet. If the pan is too crowded, the vegetables will steam instead of roast.
- Roast at a higher temperature: For crispier vegetables, you can roast them at a higher temperature (425°F or 220°C) for a shorter amount of time.
This recipe is so simple, yet so satisfying. It's the perfect way to enjoy the delicious flavors of fresh vegetables without spending hours in the kitchen. So, the next time you're looking for an easy and healthy side dish, give this roasted vegetable recipe a try. You won't be disappointed!
