Andrea Cruz
@andcr73
Herb-Roasted Mixed Vegetables
A colorful and nutritious medley of roasted vegetables, including green beans, Brussels sprouts, cauliflower, and red bell peppers, seasoned with fresh herbs and olive oil. Perfect as a side dish or a light main course.
Details
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:11
- Views:6
Recipe Information
- Prep time30 min.
- Cook time35 min.
- Total time65 min.
- Servings6
Ingredients
- 8 ounces
- 2 cups
- 2 cups
- 2 teaspoons
- 2 teaspoons
- 2 teaspoons
- 1/4 teaspoon
- 1/8 teaspoon
- 2 tablespoons
- 2 tablespoons
- 3
Cooking Instructions
Follow our step-by-step guide on how to make Herb-Roasted Mixed Vegetables.
Step 1
Start by preheating your oven to a cozy 400°F (200°C).
Step 2
While the oven warms up, grab a shallow roasting pan and toss in a colorful mix of green beans, Brussels sprouts, and cauliflower florets.
Step 3
To elevate the flavors, sprinkle the vegetables with fresh chopped rosemary, basil, oregano, and a pinch of salt and pepper.
Step 4
Next, drizzle a generous amount of olive oil and a splash of water over the veggies, then cover the pan snugly with aluminum foil.
Step 5
This will help steam the vegetables, making them tender and delicious.
Step 6
Place the covered pan in your preheated oven and let it roast for about 20 minutes.
Step 7
After that time, carefully remove the foil and add vibrant strips of red bell pepper to the mix.
Step 8
Give everything a gentle stir to combine those lovely flavors, then pop the pan back into the oven without the foil.
Step 9
Continue roasting for another 15 minutes, or until the vegetables are perfectly crisp-tender and have developed a lovely golden-brown hue.
Step 10
Enjoy the delightful aroma wafting through your kitchen as you prepare this colorful medley of roasted vegetables!.