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There’s something truly magical about the aroma of roasted vegetables wafting through the kitchen. It calls to mind cherished memories—family gatherings at my grandmother's house, where we would all gather around the table, eagerly awaiting her famous roasted veggie medley. Each vegetable had its own story, its own flavor, and together, they created a symphony of tastes that made every meal special. Roasting vegetables unlocks their natural sweetness and enhances their textures, making them a beloved staple in many households. Today, I want to share a recipe that captures that same warmth and nostalgia—the Savory Herb Roasted Veggie Medley. This dish is not only a feast for the eyes with its vibrant colors but is also packed with nutrients and flavor.

Savory Herb Roasted Veggie Medley

Discover the warmth and nostalgia of the Savory Herb Roasted Veggie Medley, a delightful blend of colorful vegetables like broccoli, cauliflower, bell peppers, and carrots, all enhanced with fresh herbs and spices. This versatile dish is perfect for any occasion, bringing healthy, vibrant flavors to your table. Breathe in the inviting aroma as these veggies roast to perfection, making it a dish that everyone will love. Elevate your meals with this nutritious recipe!
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Ingredients
  

1 cup broccoli florets

1 cup cauliflower florets

1 cup diced bell peppers (a vibrant mix of red, yellow, and orange)

1 cup sliced carrots

1 medium red onion, cut into wedges

3 tablespoons extra virgin olive oil

3 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 teaspoon smoked paprika for a hint of depth

Salt and freshly ground black pepper to taste

Juice of 1 fresh lemon

Fresh parsley, chopped, for a bright garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). For easy cleanup, line a large baking sheet with parchment paper.

    In a sizable mixing bowl, combine the broccoli florets, cauliflower florets, diced bell peppers, sliced carrots, and the red onion wedges. Toss lightly to distribute the vegetables evenly.

      In a separate small bowl, whisk together the olive oil, minced garlic, finely chopped rosemary, thyme, smoked paprika, salt, and freshly ground black pepper. Ensure that the ingredients are thoroughly combined to form a fragrant herb oil.

        Pour the herb and oil mixture over the medley of vegetables. Use your hands or a spatula to toss everything together, ensuring all the vegetables are well-coated with the flavorful herb mixture.

          Spread the seasoned vegetables out evenly on the prepared baking sheet, making sure they are in a single layer to promote even roasting. Avoid overcrowding the pan.

            Roast the vegetables in your preheated oven for about 25 to 30 minutes, or until they are tender and beautifully caramelized. Halfway through the roasting time, stir the veggies gently to ensure they cook evenly.

              After removing the baking sheet from the oven, drizzle the roasted vegetables with fresh lemon juice to brighten the flavors. Give everything a gentle toss and taste; adjust the seasoning with additional salt and pepper if desired.

                To finish, garnish with freshly chopped parsley before serving for a touch of color and freshness.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4