Seasonal Veggies Roast (Printable Version)

Boost your meal with this easy way to roast seasonal veggies. Coated in olive oil, herbs, and spices, they come out crispy on the edges and soft in the middle.

# What You’ll Need:

01 - Thick slices of red onion—just one.
02 - Carrots sliced into hearty sticks.
03 - Pumpkin diced into 2-inch (3 cm) chunks.
04 - Beets cubed into 1.5-inch (2 cm) pieces.
05 - Potatoes sliced into wedges or cubes, if you're adding them.
06 - Cut zucchini into chunky sticks.
07 - Chunky cubes or slices of eggplant work best.
08 - Bell peppers chopped into big chunks.
09 - Cauliflower broken into larger florets.
10 - Slice fennel into wedges.
11 - Parsnips cut into stick shapes.
12 - A few smashed garlic cloves, about 3-4.
13 - Sprigs of fresh thyme.
14 - Sage leaves ripped into smaller bits.
15 - Pour enough olive oil to coat all the veggies generously.
16 - Season well with some salt and cracked black pepper.

# Step-by-Step Guide:

01 - Keep the onion aside since it roasts faster. Group your starchy vegetables separately from the watery ones for better cooking results.
02 - Toss the onion slices with a dash of olive oil, salt, and pepper. Put them aside for later.
03 - Combine the rest of the veggies in a big mixing bowl. Add in the smashed garlic, thyme, and sage leaves.
04 - Drizzle enough olive oil over the vegetables to coat them evenly. Sprinkle with salt and pepper, and mix everything together.
05 - Set the oven to 425°F (220°C) and let it get hot.
06 - Spread the veggies (leave the onion out for now) in a single layer on your baking sheet. Roast for about 30 minutes.
07 - After 30 minutes, scatter the prepared onion onto the tray and let everything roast together.
08 - Plan for anywhere between 45 and 60 minutes of roasting, depending on the veggies you've included.
09 - Check the veggies a few times to make sure they get evenly caramelized without burning.
10 - Take the veggies out when they're roasted to your liking. Serve them warm and sprinkle on extra herbs if you want.

# Additional Notes:

01 - Try to keep your vegetable pieces about the same size so they cook evenly.
02 - Remember, starchy veggies like potatoes take longer to roast than water-filled ones like zucchini.
03 - A mix of veggies adds variety in color, texture, and taste.
04 - Fresh herbs like thyme and sage are great for bumping up flavor.
05 - For a fun twist, sprinkle a little za'atar over the roasted veggies before serving.

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