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Fresh Roasted Seasonal Vegetable Medley Recipe Easy Herb-Infused Veggies

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A wholesome and easy-to-make roasted vegetable medley infused with fresh herbs, perfect for celebrating seasonal produce with rich, caramelized flavors.

Ingredients

  • Carrots, peeled and cut into 1-inch chunks
  • Red bell peppers, deseeded and sliced
  • Zucchini, sliced into half-moons
  • Red onions, peeled and cut into wedges
  • Sweet potatoes, peeled and cubed
  • Brussels sprouts, halved (optional)
  • Fresh rosemary sprigs, finely chopped (about 2 tablespoons of leaves)
  • Fresh thyme leaves (about 1 tablespoon)
  • Fresh garlic, minced (3 cloves)
  • Extra virgin olive oil (⅓ cup)
  • Sea salt (1 teaspoon, or to taste)
  • Freshly ground black pepper (½ teaspoon)
  • Fresh parsley, chopped (optional, for garnish)
  • Fresh lemon juice (optional, a squeeze)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, combine ⅓ cup extra virgin olive oil with minced garlic, chopped rosemary, and thyme leaves. Stir gently and let sit for 5 minutes to infuse.
  3. Wash, peel, and chop vegetables into roughly 1-inch chunks or slices, keeping pieces uniform for even cooking.
  4. Place all chopped vegetables in a large mixing bowl. Pour the herb-infused olive oil over them, sprinkle with sea salt and black pepper, then toss thoroughly to coat every piece.
  5. Spread the vegetables out in a single layer on a large roasting pan or rimmed baking sheet. Use two pans if necessary to avoid overcrowding.
  6. Roast in the oven for 30-35 minutes, flipping and stirring gently halfway through (around 15 minutes) for even cooking. Vegetables are done when edges are golden brown and insides are tender.
  7. Remove from oven, toss gently, and transfer to a serving dish. Sprinkle chopped fresh parsley and a squeeze of lemon juice over the top if desired.

Notes

Add softer vegetables like zucchini halfway through roasting to prevent mushiness. Avoid overcrowding the pan to ensure proper roasting instead of steaming. Infuse herbs in olive oil before tossing with vegetables for better flavor. Leftovers keep well refrigerated for up to 3 days; reheat in oven or skillet with a splash of olive oil to revive crispness.

Nutrition

Keywords: roasted vegetables, seasonal vegetables, herb infusion, easy vegetable medley, healthy side dish, vegan, gluten-free, fall recipe

Find it online: https://lemonydrinks.com/fresh-roasted-seasonal-vegetable-medley-recipe-easy-herb-infused-veggies/