Preheat your oven to 425°F (220°C). Gather an assortment of fresh vegetables like carrots, bell peppers, zucchini, and red onions, ensuring they are washed and ready for chopping.
Chop the vegetables into even-sized pieces. This ensures they cook uniformly, achieving the perfect balance of crisp edges and tender centers. Arrange them on a large cutting board.
Place the chopped vegetables into a large bowl. Drizzle with olive oil, making sure each piece is lightly coated. This helps in roasting them to a golden, crispy perfection.
Season the vegetables with salt, black pepper, and your choice of herbs, such as rosemary and thyme. Toss thoroughly to distribute the seasonings evenly across all the pieces.
Spread the seasoned vegetables in a single layer on a baking sheet. Avoid overcrowding to ensure they roast evenly and develop a desirable caramelized exterior.
Roast in the preheated oven for 25-30 minutes. Halfway through, stir the vegetables to ensure even cooking and browning. The edges should become crispy and caramelized.
Check the vegetables for doneness. They should be tender when pierced with a fork and have a golden, slightly crispy exterior. Adjust the roasting time if needed.
Remove the baking sheet from the oven and let the vegetables cool slightly. The roasting process will have enhanced their natural sweetness and flavor, making them irresistible.
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