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For a tasty roasted vegetable medley, you need fresh veggies. Here’s a list of what I use: - 2 cups Brussels sprouts, halved - 1 cup baby carrots, halved lengthwise - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, sliced - 1 red onion, cut into wedges These vegetables add great taste and color to your dish. You can mix and match based on what you have. The right seasoning makes all the difference. I use: - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons Italian seasoning - Salt and pepper to taste The olive oil helps the veggies roast well. Garlic gives a rich flavor. Italian seasoning adds herbs that make everything pop. To make your medley even better, think about these options: - Fresh parsley, chopped (for garnish) - A sprinkle of grated cheese - A squeeze of lemon juice These add-ins can give your dish a personal touch. Feel free to get creative with flavors you love. For the full recipe, check out the detailed instructions to make this dish shine! First, gather all your ingredients. Start with the Brussels sprouts, baby carrots, red and yellow bell peppers, zucchini, and red onion. Wash and cut them as needed. Halve the Brussels sprouts and baby carrots. Chop the bell peppers and slice the zucchini. Cut the red onion into wedges. Next, mince the garlic. This adds great flavor to your dish. In a large mixing bowl, combine all the vegetables. Add the minced garlic to the bowl. Now, drizzle olive oil over the mix. Sprinkle the Italian seasoning, salt, and pepper. Toss everything well. Make sure each piece is coated with oil and seasoning. This step ensures every bite is full of flavor. Preheat your oven to 425°F (220°C). This high temperature helps the vegetables become tender and caramelized. Spread the coated vegetables in a single layer on a large baking sheet. Lay them out evenly. Roast the vegetables in the oven for 25-30 minutes. Stir them halfway through. This helps them cook evenly. You'll know they are done when they feel tender and look slightly caramelized. Once you take the vegetables out of the oven, let them cool for a few minutes. This helps with handling and serving. Before serving, sprinkle chopped fresh parsley on top. It adds a nice touch and fresh flavor. Now, your roasted vegetable medley is ready to enjoy. You can find the full recipe above for reference! For a roasted vegetable medley, choose veggies that get sweet and tender. Good options are: - Brussels sprouts - Baby carrots - Red and yellow bell peppers - Zucchini - Red onion These vegetables roast well and provide great flavor. Feel free to mix and match to suit your taste. Caramelization adds a rich, sweet flavor to your veggies. To get it right: 1. Use high heat, around 425°F (220°C). 2. Cut vegetables into uniform sizes for even cooking. 3. Don't overcrowd the pan; this helps them brown. 4. Toss halfway through roasting to ensure all sides get that nice color. These steps help make your roasted vegetable medley look and taste great. Roasted vegetables stay tasty and healthy for later meals. Here are some ideas: - Store leftovers in an airtight container for up to four days. - Add them to salads for a quick lunch. - Mix them into pasta for a hearty dinner. These tips make meal prep easy and fun! Check out the Full Recipe for more details on making your own roasted vegetable medley. {{image_2}} You can mix and match vegetables for your roasted medley. Try using sweet potatoes or butternut squash for a sweet touch. Broccoli and cauliflower add color and crunch. Eggplant gives a nice, creamy texture. You can even add green beans for a fresh bite. The key is to keep the sizes similar. This way, everything cooks evenly. Adding proteins makes this dish more filling. You can toss in chickpeas or lentils for a plant-based option. If you prefer meat, try diced chicken or shrimp. For a heartier dish, add tofu or tempeh. Just remember to adjust cooking times. Proteins should be cooked through and safe to eat. This recipe can easily fit vegan and gluten-free diets. All the ingredients are already plant-based. Ensure your seasonings and oils are gluten-free. You can also use tamari instead of soy sauce if you want a savory boost. These changes keep the dish tasty while meeting dietary needs. Check labels to guarantee everything is suitable for your lifestyle. For the full recipe, refer to the main section. Let the roasted vegetable medley cool fully before storing. Use an airtight container. You can keep leftovers in the fridge for about 3 to 5 days. Make sure to label the container with the date. This helps you know when to use them. To reheat, you can use the oven or a microwave. For the oven, preheat to 350°F (175°C). Spread the vegetables on a baking sheet. Heat them for about 10 to 15 minutes. This keeps them crispy. If you use a microwave, place the veggies in a microwave-safe dish. Heat for 1 to 2 minutes, stirring halfway through. Check that they are hot all the way through. Freezing is a great way to save leftovers. Place the cooled vegetables in freezer-safe bags. Remove as much air as possible before sealing. You can freeze them for up to 3 months. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven or microwave as mentioned above. This method keeps the flavors fresh and tasty. For the full recipe, check out the details above. Yes, you can use frozen vegetables. They work well in this recipe. However, frozen veggies may lose some texture. Thaw them and pat dry before roasting. This helps them crisp up nicely. Keep in mind that cooking time might change slightly. Check for doneness as you roast. Roasted Vegetable Medley pairs great with many dishes. You can serve it with grilled chicken or fish. It also goes well with quinoa or brown rice. If you want a vegetarian option, try it with a hearty bean dish. Adding a fresh salad on the side is a nice touch, too. You can easily change the seasoning to fit your taste. Try adding cumin or paprika for a smoky flavor. For a spicy kick, add red pepper flakes. You can also use fresh herbs like thyme or rosemary. Experiment with different spices to find your favorite blend. Roasting vegetables is easy and fun. We explored the best veggies and how to prepare them. You learned about seasoning, cooking steps, and finishing touches. I shared tips for the perfect roast and ways to store leftovers. You can even mix in proteins or modify for dietary needs. Remember, roasting brings out natural flavors. Use our tips to make it your own. Enjoy cooking and happy eating!

Roasted Vegetable Medley

Elevate your meal with this colorful roasted vegetable medley that's as delicious as it is easy to make! Packed with Brussels sprouts, bell peppers, and zucchini, this dish is roasted to perfection with simple seasonings for amazing flavor. Perfect as a side or a light main course, it's healthy and satisfying. Click through to explore the full recipe and enjoy a dish that's sure to impress at your next dinner!
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Ingredients
  

2 cups Brussels sprouts, halved

1 cup baby carrots, halved lengthwise

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced

1 red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the halved Brussels sprouts, baby carrots, chopped red and yellow bell peppers, sliced zucchini, and red onion.

      Add the minced garlic to the vegetables.

        Drizzle the olive oil over the vegetable mixture, followed by Italian seasoning, salt, and pepper.

          Toss the vegetables until they are evenly coated with the oil and seasonings.

            Spread the vegetables in a single layer on a large baking sheet.

              Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.

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

                  Garnish with fresh chopped parsley before serving.

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings