Oven-Roasted Vegetable Medley with Herbs and Olive Oil

Ingredients

- 4 large carrots, peeled and sliced
- 3 medium beets, peeled and cut into wedges
- 3 parsnips, peeled and sliced
- 1 large head of broccoli, cut into florets
- 8 oz mushrooms, cleaned and halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.

2. Prepare the Vegetables:
- In a large mixing bowl, combine carrots, beets, parsnips, broccoli, and mushrooms.
- Drizzle the vegetables with olive oil, ensuring they are well-coated.
- Season with salt and black pepper. Toss thoroughly to combine.

3. Arrange on Baking Sheet:
- Spread the seasoned vegetables evenly on a large baking sheet in a single layer.
- Make sure the pieces are not overcrowded to allow even roasting.

4. Roast in the Oven:
- Place the baking sheet in the preheated oven.
- Roast the vegetables for 35 minutes, turning once halfway through, until they are tender and lightly caramelized.

5. Check for Doneness:
- Test the vegetables with a fork to ensure they are cooked through and achieve the desired tenderness.

6. Serve Immediately:
- Transfer the roasted vegetables to a serving platter.
- Serve hot as a delightful main dish or a complement to your dinner spread.

Preparation & Cooking Times

- PT10M
10 minutes
- PT35M
35 minutes

Total Time

- PT45M
45 minutes

Type of Dish

- Dinner

Keywords

- Roasted Vegetables
- Healthy Dinner
- Vegetarian Meal
- Root Vegetables
- Oven-Baked
- Gourmet Side Dish
- Easy Dinner Recipe
- Herb Roasted
- Plant-Based
- Flavorful Veggies

Recipe Yield

- Feeds 4 adults

Calories

- Total: 520 calories

#OvenRoasted #VegetableMedley #HealthyEating #GourmetRecipe #EasyDinner