Sides & Vegetables · American

Roasted Vegetables

Name: Roasted Vegetables
Total time: 45 min
Yield: 2
Ingredients: 10 oz potato (cut into 1-inch chunks); 6 oz carrot (cut into 1-inch batons); 1 unit red onion (cut into thick wedges, root left attached); 1 unit bell pepper (cut into wide strips); 1 unit zucchini (halved lengthwise, cut into thick half-moons); 3 tbsp olive oil; 1 tsp salt; ½ tsp black pepper (coarse); 4 clove garlic (unpeeled, smashed); 4 sprig thyme (whole sprigs)

10 ingredients · 45 minutes · 2 servings

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395kcal6.6g protein21.2g fat48.9g carbs~$1.71/ serving*

VegetarianVegan · without onePescatarianNo porkNo alcohol

Ingredients

Servings:

10 oz	potato (cut into 1-inch chunks)
6 oz	carrot (cut into 1-inch batons)
1 unit	red onion (cut into thick wedges, root left attached)
1 unit	bell pepper (cut into wide strips)
1 unit	zucchini (halved lengthwise, cut into thick half-moons)
3 tbsp	olive oil
1 tsp	salt
½ tsp	black pepper (coarse)
4 clove	garlic (unpeeled, smashed)
4 sprig	thyme (whole sprigs)
1 sprig	rosemary (whole sprig)optional
2 tsp	lemon (juice, at the end)optional
1 tsp	red wine vinegar (at the end)optional
2 tbsp	parmesan (grated, at the end)optional
2 tbsp	parsley (chopped)optional

Method

bake12 min
oven 425°F / 220°C, empty sheet pan inside
heat the oven with the bare pan in it — a hot pan sears the cut faces on contact instead of letting them weep water for the first five minutes
chop10 min
potato + carrot into 1-inch pieces, onion into wedges, pepper into wide strips, zucchini into thick half-moons — cut soft vegetables larger than dense ones so everything finishes at the same time; uniform dice guarantees the zucchini is mush before the potato is done
season3 min
potato + carrot + onion + half the oil + two-thirds of the salt + black pepper, tossed until every face is glossy. Salt the dense vegetables now (their water is bound in starch and won't pool) but keep the zucchini dry and unsalted until it goes in, or it will draw out its own juice and steam in it
roast20 min
425°F / 220°C, single layer, space between pieces
potato + carrot + onion on the preheated pan, cut faces down and nothing touching — the gaps are how the steam leaves. Crowding is the only real way to fail this dish
roast15 min
425°F / 220°C, turned once
+ bell pepper + zucchini + remaining oil + remaining salt + smashed garlic in its skin + thyme sprigs, tossed and re-spread. The skin keeps the garlic from scorching to bitterness at this temperature, and the herb sprigs perfume the oil rather than burning as loose leaves would
roast5 min
425°F / 220°C, undisturbed
leave it alone to finish browning — stirring in the last stretch breaks the crust that has just formed and releases trapped moisture back over the pan. Pull when the potato edges are deep brown and a carrot gives no resistance
season2 min
off heat, still hot
+ lemon juice or vinegar + parsley, squeezing the soft garlic from its skins over the top. Acid goes on after roasting: added earlier it keeps pectin firm and slows the vegetables from softening