Description
A delicious and versatile roasted vegetable medley with herbs and Parmesan cheese, perfect for any occasion.
Ingredients
Scale
- 2 medium potatoes, cut into 1-inch pieces
- 3 large carrots, cut into chunks
- 2 medium zucchini, cut into 1½-inch pieces
- 2–3 tablespoons olive oil
- Fresh herbs (such as rosemary, thyme, and parsley)
- Grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Cut vegetables according to size specifications: potatoes in 1-inch pieces, carrots slightly larger, zucchini in 1½-inch pieces.
- Prepare herb mixture and toss vegetables with olive oil and herbs.
- Arrange vegetables on a baking sheet, ensuring they’re not overcrowded.
- Roast until vegetables are tender and golden brown.
- Optional: Sprinkle with Parmesan cheese before serving.
Notes
- Can be prepped up to 24 hours ahead – store cut vegetables separately in refrigerator.
- Best served hot but can be enjoyed at room temperature.
- For a lighter version, reduce oil to 1 tablespoon and add 1-2 tablespoons vegetable broth.
- Make it vegan by omitting Parmesan or substituting with nutritional yeast.
- Can substitute with other vegetables like Brussels sprouts, bell peppers, parsnips, or butternut squash.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 2mg
Keywords: roasted vegetables, herb roasted vegetables, mixed vegetables, healthy side dish, meal prep friendly
