• Assorted Vegetables (2-3 lbs): A mix of colorful vegetables not only looks appealing but also offers a range of flavors and textures. Consider using root vegetables like carrots, potatoes, and sweet potatoes for sweetness and heartiness; cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts for their slightly bitter and nutty notes; and softer vegetables like bell peppers, zucchini, and onions for moisture and sweetness. Choose vegetables that roast at a similar rate for even cooking, or adjust their size accordingly.
• Olive Oil (3-4 tablespoons): Olive oil is crucial for roasting vegetables. It helps them caramelize beautifully, prevents them from drying out, and adds a rich, fruity flavor. Extra virgin olive oil is preferred for its superior taste and health benefits.
• Fresh Herbs (2-3 tablespoons, chopped): Fresh herbs are the stars of this recipe, infusing the vegetables with aromatic and vibrant flavors. Rosemary, thyme, oregano, and sage are excellent choices for roasting, as they hold their flavor well under heat. You can use a single herb or a combination to create a more complex flavor profile. Fresh parsley or basil can be added at the end for a brighter, fresher note.
• Garlic (3-4 cloves, minced): Garlic adds a pungent, savory depth to the roasted vegetables. Mincing the garlic releases its flavor and allows it to infuse the vegetables as they roast. You can also roast whole garlic cloves alongside the vegetables for a milder, sweeter garlic flavor.
• Salt and Black Pepper (to taste): Salt enhances the natural flavors of the vegetables and herbs, while black pepper adds a subtle warmth and spice. Use kosher salt or sea salt for better flavor. Freshly ground black pepper is always recommended for its brighter taste.
• Optional: Lemon Juice (1-2 tablespoons): A squeeze of fresh lemon juice after roasting adds a bright, acidic touch that balances the richness of the olive oil and enhances the overall flavor. It’s particularly delicious with root vegetables and cruciferous vegetables.
• Optional: Red Pepper Flakes (pinch): For a touch of heat, a pinch of red pepper flakes can be added to the vegetables before roasting. This adds a subtle kick without overpowering the other flavors.
• Optional: Balsamic Glaze (for drizzling): A drizzle of balsamic glaze after roasting adds a touch of sweetness and tanginess, creating a beautiful contrast with the savory roasted vegetables. It also adds a lovely visual appeal.
