Colorful Roasted Vegetable Medley
This vibrant roasted vegetable medley brings together an array of seasonal produce for a flavorful and healthy side dish. Each bite offers a perfect balance of sweet, savory, and earthy notes, making it the ideal accompaniment to roast chicken and brisket. Easy to prepare and visually stunning, this dish is sure to impress your guests while keeping in line with kosher, gluten-free, soy-free, and dairy-free requirements.
ingredients
- 2 medium zucchinis, diced
- 2 bell peppers (red and yellow), chopped
- 1 large red onion, sliced
- 3 cups Brussels sprouts, halved
- 4 large carrots, sliced
- 1 cup cherry tomatoes, halved
- ½ cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons smoked paprika
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large mixing bowl, combine the zucchini, bell peppers, red onion, Brussels sprouts, carrots, and cherry tomatoes.
- 3.
Drizzle the olive oil over the vegetables, then add minced garlic, dried thyme, smoked paprika, salt, and pepper. Toss to coat evenly.
- 4.
Spread the vegetable mixture in a single layer on two large baking sheets.
- 5.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
- 6.
Remove from the oven and let cool slightly.
- 7.
Transfer the roasted vegetables to a serving platter and garnish with fresh parsley before serving.
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