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cozy roasted vegetable recipe

Roasted Vegetables

This colorful medley of roasted vegetables transforms humble ingredients into caramelized perfection. High-heat roasting brings out the natural sweetness of each vegetable, creating complex flavors and irresistible textures that pair beautifully with almost any main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • ½ pound fresh green beans trimmed
  • ½ pound baby carrots
  • ½ pound fresh large mushrooms halved
  • 3 medium beets peeled and halved
  • 3 baking potatoes about 1½ pounds, quartered
  • 1 large sweet onion quartered
  • 2 whole bulbs of garlic separated into cloves and peeled (keep cloves whole)
  • ⅓ cup olive oil
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon salt

Equipment

  • Large bowl
  • 15x10-inch jellyroll pan
  • Oven

Method
 

  1. Preheat your oven to 450°F.
  2. Separate the garlic bulbs into individual cloves, peel them but keep them whole.
  3. In a large bowl, combine the garlic cloves, quartered potatoes, halved beets, halved mushrooms, baby carrots, and quartered onion.
  4. Drizzle olive oil over the vegetables, then sprinkle with dried basil, dried oregano, and salt.
  5. Toss everything together until all vegetable pieces are coated with the herb-infused oil.
  6. Spread the mixture onto a lightly greased 15x10-inch jellyroll pan, ensuring vegetables have enough space to roast rather than steam.
  7. Roast in the preheated oven for 15 minutes.
  8. Add the trimmed green beans to the pan and stir everything well.
  9. Return to the oven and continue roasting for another 15 minutes, until all vegetables are tender and showing beautiful browned edges.
  10. Give everything a final gentle toss before serving to redistribute any flavorful pan juices.

Notes

For the best results, look for firm, unblemished vegetables - farmers market or garden-fresh options will elevate this dish significantly. Don't be tempted to mince the garlic; keeping the cloves whole allows them to roast into sweet, spreadable morsels that might become your favorite part of the dish.
This recipe is incredibly versatile - feel free to substitute with seasonal vegetables you have on hand. Try zucchini and bell peppers in summer or butternut squash and Brussels sprouts in fall. For a flavor boost, sprinkle some Parmesan cheese during the last five minutes of roasting.
Leftovers can be refrigerated for up to 4 days and are delicious cold in salads, reheated as a side dish, or tucked into sandwiches with hummus.