A delightful medley of roasted vegetables, enhanced with a touch of herbs and spices, perfect for any meal.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the vegetables inside for even cooking.
Line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Wash and chop the vegetables into bite-sized pieces.
Try to cut the vegetables into similar sizes for even roasting.
In a mixing bowl, combine the vegetables with olive oil, salt, pepper, and rosemary.
Toss the vegetables thoroughly to ensure they are evenly coated with the seasoning.
Spread the seasoned vegetables evenly on the prepared baking sheet.
Avoid overcrowding the vegetables to allow proper roasting.
Roast the vegetables in the preheated oven for 30-40 minutes, stirring halfway through.
Check the vegetables towards the end of the cooking time to prevent over-roasting.
Serve the roasted vegetables warm as a side dish or main course.
Garnish with a sprinkle of fresh herbs for added flavor and presentation.
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