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For this tasty dish, gather these fresh ingredients: - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced - 1 bell pepper (any color), diced - 1 red onion, cut into wedges - 2 cups Brussels sprouts, halved - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in flavor. The cherry tomatoes add sweetness. The zucchini and bell pepper bring crunch. Red onion adds a nice bite, while Brussels sprouts give a hearty taste. Minced garlic enhances the overall flavor. Olive oil helps the veggies roast nicely. Oregano and smoked paprika give a warm, earthy taste. Adjust salt and pepper to suit your liking. Always wash and cut your veggies before cooking. You can switch out some veggies if you like. Try using asparagus or carrots instead of Brussels sprouts. Sweet potatoes work well in place of zucchini. For herbs, thyme or rosemary can replace oregano. If you want spice, add cayenne pepper with the paprika. This dish is very flexible. Feel free to mix and match to find your favorite combo. For the full recipe, see the earlier section. Start by washing your vegetables well. Clean the cherry tomatoes and slice them in half. Next, take the zucchini and slice it into rounds. For the bell pepper, remove the seeds and dice it into small pieces. Cut the red onion into wedges. Lastly, halve the Brussels sprouts. Once all are prepared, gather them in a large mixing bowl. Preheat your oven to 425°F (220°C). Once ready, drizzle olive oil over the veggies in the bowl. Sprinkle dried oregano, smoked paprika, salt, and pepper on top. Toss everything well so every piece gets coated. Spread the veggies on a baking sheet in one layer. Make sure there is space between them. This helps them roast evenly. Roast in the oven for 20-25 minutes. Stir halfway through for best results. Look for a golden color and tender texture. Once the veggies are done, take them out of the oven. Let them cool for a few minutes. To serve, place them on a nice platter. Add fresh basil leaves on top for color and flavor. This makes the dish even more appealing. Enjoy your One Pan Roasted Veggies! For full details, check the Full Recipe. To boost the taste of your roasted veggies, try these tricks: - Use fresh herbs like rosemary or thyme for extra aroma. - Add a splash of balsamic vinegar before roasting for sweetness. - Sprinkle lemon juice after roasting for a fresh zing. - Mix in a pinch of chili flakes for some heat. These simple touches make a big difference. They bring out the natural sweetness and depth of your veggies. To ensure all your veggies roast evenly, follow these steps: - Cut vegetables into similar sizes. This helps them cook at the same rate. - Spread them out on the baking sheet. Leave space between pieces for hot air to circulate. - Stir halfway through roasting. This flips them and helps them brown nicely. These tips help you avoid undercooked or burnt spots. Here are some common mistakes to steer clear of: - Overcrowding the baking sheet. This leads to steaming instead of roasting. - Not preheating the oven. A hot oven helps veggies caramelize and get crispy. - Using too much oil. Too much oil makes veggies soggy rather than crisp. Avoiding these mistakes will make your One Pan Roasted Veggies shine. Enjoy the process and the tasty results! {{image_2}} You can change up the veggies based on the season. In spring, add asparagus or radishes. Summer brings great choices like eggplant or yellow squash. In fall, try root veggies like carrots and sweet potatoes. Winter lets you use hearty greens like kale or collard greens. Mixing seasonal veggies adds fun flavors to your dish. To make this dish a full meal, add protein or grains. Chickpeas are a great choice. They add protein and fiber. You can also toss in cooked quinoa or brown rice. For meat lovers, try adding diced chicken or sausage. These additions make your meal filling and hearty. Herbs and spices can change the taste of your veggies. Try rosemary or thyme for a fresh flavor. For a kick, add red pepper flakes. You can also experiment with cumin or curry powder for a warm taste. The right herbs and spices bring out the best in your roasted veggies. Explore different combinations to find your favorite. For the full recipe, check out the One Pan Roasted Veggies recipe above. After enjoying your one pan roasted veggies, it's key to store them right. Let the veggies cool before you put them away. Use an airtight container to keep them fresh. They will last in the fridge for about three to five days. If you want to keep them longer, freezing is a great option. To reheat your roasted veggies, use the oven or a skillet. The oven keeps them crisp. Preheat the oven to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 minutes. You can also use a skillet on medium heat. Just add a splash of olive oil and stir until warm. Avoid the microwave if you want to keep that nice texture. Freezing is perfect for saving extra roasted veggies. Place the cooled veggies on a baking sheet first. Freeze them for about an hour. This step keeps them from sticking together. Once frozen, transfer them to a freezer bag. Label the bag with the date. They can stay good for up to three months. When you’re ready to eat, no need to thaw. Just toss them right into the oven or a skillet. Enjoy the flavors anytime! The best veggies for roasting are firm and hearty. I love using: - Cherry tomatoes - Zucchini - Bell peppers - Red onions - Brussels sprouts These vegetables cook well and get nice and tender. They also caramelize, giving you great flavor. You can mix and match based on your taste or what you have. Yes, you can! If you don’t want to roast, try sautéing. Sautéing cooks veggies quickly in a pan on the stove. You can also steam them for a softer texture. Grilling is another fun choice. It adds a nice smoky flavor. Each method gives a different taste and texture, so feel free to experiment. You can tell the veggies are done when they are soft and slightly golden. They should be tender when you poke them with a fork. Look for a little browning on the edges; this adds flavor. If you stir them halfway through roasting, it helps them cook evenly. Follow the steps in the Full Recipe for perfect timing! This blog post covered how to make tasty roasted veggies in one pan. We discussed the best ingredients, how to prepare and roast them, and tips for great flavor. I shared common mistakes to avoid and suggested fun variations. Plus, we went over storage tips for leftovers and answered key FAQs. Roasting veggies is easy and fun. You can mix it up with different veggies and flavors. Now, you have all the info you need to create a delicious dish. Enjoy your roasting adventure!

One Pan Roasted Veggies

Savor the flavors of the season with this One Pan Roasted Veggies recipe! Packed with colorful cherry tomatoes, zucchini, bell peppers, and Brussels sprouts, this easy dish comes together in just 35 minutes. Drizzled with olive oil and seasoned to perfection, it's a healthy meal that’s perfect for busy weeknights. Click through to explore the full recipe and discover the delight of roasting veggies in one pan!
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Ingredients
  

1 cup cherry tomatoes, halved

1 medium zucchini, sliced

1 bell pepper (any color), diced

1 red onion, cut into wedges

2 cups Brussels sprouts, halved

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the cherry tomatoes, zucchini, bell pepper, red onion, Brussels sprouts, and minced garlic.

      Drizzle the olive oil over the veggies and sprinkle with oregano, smoked paprika, salt, and pepper. Toss everything together until the vegetables are well coated.

        Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure to leave some space between them for even roasting.

          Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized around the edges.

            Once roasted, remove from the oven and let cool for a few minutes.

              Serve warm, garnished with fresh basil leaves for a burst of flavor.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4