Description

This easy roasted vegetable medley features broccoli, cauliflower, carrots, and bell peppers tossed with olive oil, garlic, oregano, and thyme, then roasted to caramelized perfection. A vibrant, healthy side dish ideal for weeknight dinners or meal prep.

Ingredients

2 cups broccoli florets

2 cups cauliflower florets

2 cups sliced carrots

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

4 tablespoons olive oil

4 cloves garlic, minced

Salt, to taste

Pepper, to taste

1 teaspoon dried oregano

1 teaspoon dried thyme

¼ cup fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 425°F (220°C).
Chop all vegetables into bite-sized pieces.
Combine in a bowl with olive oil, garlic, salt, pepper, oregano, and thyme. Toss evenly.
Spread on baking sheet in a single layer.
Roast for 25–30 minutes, stirring halfway, until vegetables are tender and caramelized.
Garnish with fresh parsley before serving.

Notes

Roast in a single layer to avoid sogginess.
Stir halfway through for even cooking.
Store leftovers in the fridge for up to 4 days; reheat in the oven for best texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish or Light Main
Method: roasting
Cuisine: International