Roasted Veggies Recipe
With Bacon, Onions and Poblano Peppers. Assorted Roasted Vegetables. Vegetarian Available
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Ingredients
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Roasted Vegetables
Bacon (optional — for non-vegetarian version)
Finishing & Serving
Method
Roasted Vegetables
Prep and preheat
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. Wash and dry all vegetables. Cut carrots into 1/2" thick sticks, quarter the red potatoes (aim for uniform pieces ~1"–1.5"), slice poblanos into 1/2" strips after removing seeds, cut red onion into 1" wedges and slice zucchini into 1/2" half-moons.
Season vegetables
In a large mixing bowl combine carrots, potatoes, poblanos, red onion, zucchini and minced garlic. Drizzle with 3 tablespoons olive oil. Add smoked paprika, dried oregano, kosher salt and black pepper. Toss thoroughly so all pieces are evenly coated. Spread the vegetables in a single layer on the prepared baking sheet—avoid overcrowding so they roast rather than steam. Use two sheets if necessary.
Roast
Place the baking sheet in the preheated oven on the middle rack. Roast for 20 minutes, then remove and use a spatula to flip/stir the vegetables so they brown evenly. Return to the oven and roast for an additional 10–15 minutes, about 30–35 minutes total, until potatoes are tender and edges are caramelized. Timing may vary based on piece size—check tenderness with a fork.
Finish
When vegetables are done, transfer to a serving bowl or leave on the sheet. Immediately sprinkle with chopped cilantro or parsley and drizzle with 1 tablespoon fresh lime or lemon juice. If using crushed red pepper flakes, sprinkle now. Taste and adjust salt and pepper if needed.
Bacon (optional — for non-vegetarian version)
Cook bacon
While the vegetables roast, heat a large skillet over medium heat. Add bacon pieces in a single layer and cook, stirring occasionally, until they are crisp and golden, about 8–10 minutes. If you prefer a sticky glaze, during the last 1–2 minutes add 1 teaspoon maple syrup or honey and toss to coat, then remove from heat.
Combine
Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate to drain briefly. Sprinkle the bacon pieces over the roasted vegetables just before serving so they remain crisp. Alternatively, gently fold the bacon into the warm vegetables to distribute evenly.