Cut vegetables into uniform pieces so they cook evenly. Season generously with herbs, spices, and a touch of salt and oil. Don’t overcrowd your pan when roasting—give everything space so they get golden and crispy. Add a variety of textures like creamy hummus or crunchy nuts for balance.
Ingredients
1 cup baby carrots
1 zucchini, sliced
1 red bell pepper, sliced
1 sweet potato, peeled and cubed
1 cup broccoli florets
1 cup cherry tomatoes
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley or lemon wedges for garnish
Optional: hummus, tahini, ranch, or your favorite dipping sauce
Directions
Preheat oven to 425°F. Place sweet potatoes, carrots, and bell peppers on a baking sheet. Drizzle with half the olive oil, season with garlic powder, paprika, salt, and pepper. Roast for 25-30 minutes, flipping halfway through. Meanwhile, steam the broccoli for 4-5 minutes until just tender. Sauté the zucchini with the remaining oil in a skillet over medium heat for 5-6 minutes until golden. Arrange all cooked vegetables on a large serving plate with raw cherry tomatoes and optional dips. Garnish with parsley or a squeeze of lemon juice before serving.
Add cooked grains like quinoa or couscous for more substance. You can also include roasted chickpeas, grilled mushrooms, or even a fried egg on top. For more flavor, drizzle with balsamic glaze or a spoonful of pesto.