Ingredients
Scale
- 2 cups broccoli florets
- 1 cup carrots, sliced into thin rounds
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 8 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
- In a large bowl, combine broccoli, carrots, bell pepper, zucchini, and red onion.
- Add garlic, olive oil, thyme, rosemary, salt, and pepper. Toss to coat.
- Spread vegetables evenly on baking sheet in a single layer.
- Roast 20-25 minutes, stirring halfway, until tender and caramelized.
- Drizzle with balsamic vinegar and toss gently.
- Transfer to serving platter and sprinkle with Parmesan cheese. Serve warm.
Notes
- Add red pepper flakes for heat if desired.
- Serve over quinoa, rice, or pasta for a fuller meal.
- Experiment with other vegetables like Brussels sprouts or sweet potatoes.
- Store leftovers in the refrigerator for up to 3 days; great for meal prep.
- Garnish with chopped parsley for freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian