Marry Me Roasted Vegetable Medley: Garlic Herb Magic (Print Version)
Marry Me Roasted Vegetable Medley brings vibrant, tender, garlic-herb perfection to your table. Simple sheet pan magic for a healthy, unforgettable meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35-40 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian, Vegan, Gluten-Free
# Ingredients:
→ Main Vegetables
01 -
2 bell peppers (any color), chopped into 1-inch pieces
02 -
1 medium zucchini, sliced into 1/2-inch half-moons
03 -
1/2 large red onion, wedged
04 -
1 head broccoli, cut into florets
05 -
1 cup baby carrots
→ Flavor Boosters
06 -
4 cloves garlic, minced
07 -
1/4 cup extra virgin olive oil
→ Seasonings & Spices
08 -
1 tsp dried oregano
09 -
1/2 tsp dried thyme
10 -
1 tsp smoked paprika
11 -
1/2 tsp salt (or to taste)
12 -
1/4 tsp freshly ground black pepper (or to taste)
→ Finishing Touches
13 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
First things first, get those veggies ready! Wash and chop your bell peppers into 1-inch pieces. Slice the zucchini into half-moon shapes, about half an inch thick – too thin and they'll disappear, trust me. Wedge your red onion and break the broccoli into bite-sized florets. Toss in those baby carrots. This is where I always forget to chop the garlic until the last minute, so get that minced now!
02 -
In a large bowl (or directly on a big sheet pan if you're feeling brave and want less dishes, which is usually me), combine all your prepped vegetables. Drizzle generously with olive oil, then sprinkle over the minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper. Use your hands! Get in there and toss everything until every single piece of vegetable is coated. This step is crucial for that "Marry Me" flavor, honestly.
03 -
Spread your Marry Me Roasted Vegetable Medley in a single layer on a large baking sheet. Don't overcrowd the pan, or your veggies will steam instead of roast – a mistake I've made too many times, resulting in sad, soggy vegetables. If you have a lot, use two pans. Pop it into a preheated oven at 400°F (200°C).
04 -
Roast for about 20 minutes, then pull the pan out and give the vegetables a good stir or flip. You'll start to see those beautiful caramelized edges and smell the garlic and herbs filling your kitchen. This is where the magic really starts to happen, transforming simple veggies into something special. Keep roasting for another 15-20 minutes, or until the vegetables are tender and nicely browned.
05 -
The exact roasting time can vary depending on your oven and how small you chopped your veggies. I usually test for tenderness with a fork. If it slides in easily, they're done! You want them tender-crisp, not mushy. Sometimes I leave them in an extra 5 minutes for more char, because I love those slightly crispy bits.
06 -
Once roasted to your liking, remove the Marry Me Roasted Vegetable Medley from the oven. Transfer it to a serving platter and sprinkle generously with fresh chopped parsley. The vibrant green against the roasted colors is just stunning. Serve it warm as a side dish, or honestly, I sometimes just eat a big bowl of it on its own. It smells absolutely divine, a perfect blend of sweet, savory, and smoky.
# Notes:
01 -
Don't overcrowd the baking sheet; that's my number one tip for crispy veggies.
02 -
Reheat leftovers in the oven to maintain texture, microwaving makes them soft.
03 -
Try adding sweet potato cubes for extra sweetness, just give them a head start.
04 -
A squeeze of fresh lemon juice at the end brightens all the flavors beautifully.
# Equipment Needed:
01 -
Large baking sheet
02 -
large mixing bowl
03 -
sharp knife
# Nutrition (Per Serving):
Calories: 220
Total Fat: 15g
Total Carbohydrate: 20g
Protein: 4g