Roasted Supper Veggies (Printable)

Seasoned vegetables roasted to golden, tender perfection—simple, healthy, and full of flavor.

# What You Need:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 1 large red bell pepper, seeded and cut into 1-inch pieces
03 - 1 large zucchini, cut into 1-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 2 cups small potatoes, halved

→ Seasoning

06 - 3 tablespoons olive oil
07 - 1½ teaspoons sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - ½ teaspoon smoked paprika
12 - 3 cloves garlic, minced

→ Garnish (optional)

13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon lemon juice

# Steps:

01 - Set the oven to 425°F. Prepare a large baking sheet by lining it with parchment paper.
02 - Place carrots, red bell pepper, zucchini, red onion, and potatoes into a large mixing bowl.
03 - In a small bowl, whisk together olive oil, sea salt, black pepper, thyme, rosemary, smoked paprika, and minced garlic.
04 - Pour the seasoning mixture over the vegetables and toss thoroughly to coat evenly.
05 - Spread the vegetables in a single layer across the prepared baking sheet.
06 - Place in the oven and roast for 30 to 35 minutes, stirring once halfway through, until golden brown and tender.
07 - Remove from the oven; drizzle with lemon juice and scatter fresh parsley on top if desired.
08 - Serve warm as a side dish or atop grains for a complete vegetarian main.

# Expert Hints:

01 -
  • One pan, minimal cleanup, maximum flavor—it's the kind of meal that feels indulgent without the fuss.
  • Vegetables caramelize and sweeten as they roast, so even skeptics find themselves reaching for seconds.
  • Naturally vegan, gluten-free, and adaptable to whatever's lingering in your crisper drawer.
02 -
  • Don't crowd the pan—vegetables need personal space or they'll steam instead of roast, and steam is the enemy of caramelization.
  • Stirring halfway through isn't optional; it's the difference between golden perfection and burnt spots with pale patches.
03 -
  • Cut vegetables as uniformly as possible so they all finish roasting at the same moment—no raw centers or burnt edges.
  • Don't toss the pan again after the initial spread; let vegetables sit undisturbed for the first 15 minutes so flat surfaces can brown properly.

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