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Quick Crispy Roasted Vegetables with Herb Oil

Quick Crispy Roasted Vegetables with Herb Oil - featured image
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A quick and easy recipe for crispy roasted vegetables tossed in a fresh herb-infused olive oil, perfect for busy weeknights or last-minute dinners.

Ingredients

Scale
  • Carrots, peeled and cut into sticks (about 6 cups total vegetables)
  • Bell peppers (red or yellow), sliced into strips
  • Zucchini, sliced into half-moons
  • Broccoli florets (small to medium size)
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Optional: 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry the vegetables thoroughly. Cut carrots into sticks about 3 inches long, slice bell peppers into strips roughly 2 inches long, halve zucchini lengthwise and slice into ½-inch thick half-moons, and break broccoli into florets about 1 to 1.5 inches.
  3. In a mixing bowl, whisk together ⅓ cup extra virgin olive oil, minced garlic, chopped rosemary and thyme, salt, pepper, and lemon juice if using.
  4. Add the prepared vegetables to the bowl with the herb oil. Gently toss until every piece is coated evenly.
  5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper or lightly greased. Avoid overcrowding.
  6. Roast the vegetables in the oven for 20-25 minutes. Halfway through (around 12 minutes), flip and toss the veggies to promote even browning.
  7. Check for doneness; vegetables should be tender with crispy, caramelized edges. Roast an additional 3-5 minutes if needed, watching closely to avoid burning.
  8. Serve immediately, optionally drizzling any leftover herb oil from the pan over the vegetables.

Notes

Dry vegetables thoroughly before roasting to avoid steaming. Toss vegetables halfway through roasting for even browning. Use fresh herbs for best flavor; if using dried herbs, add after roasting. Optional broiler step for extra crispness: broil for 1-2 minutes but watch closely. Can prepare herb oil up to a day in advance and store in fridge.

Nutrition

Keywords: roasted vegetables, herb oil, quick recipe, crispy vegetables, healthy side dish, easy dinner, vegan, gluten-free

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