Small Roasted Vegetables Recipe
Carrots, yellow squash, zucchini, onion. (8-12 Servings)
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Ingredients
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Vegetables
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C). This ensures that the vegetables roast evenly and develop a nice caramelization.
- 2
Seasoning and Roasting
- 3
Mix the Vegetables with Seasoning
In a large mixing bowl, combine the chopped carrots, yellow squash, zucchini, and onion. Drizzle the olive oil over the vegetables. Add the salt, black pepper, garlic powder, oregano, and thyme. Toss everything together until the vegetables are evenly coated with the oil and seasoning.
- 4
Spread on Baking Sheet
Spread the seasoned vegetables out in a single layer on a large baking sheet. Make sure they are not overcrowded to allow them to roast properly.
- 5
Roast the Vegetables
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and golden brown. Stir the vegetables halfway through to ensure even roasting.
Serving
- 6
Serve
Once roasted, remove the vegetables from the oven and allow them to cool slightly. Serve warm as a side dish or as part of a main meal.