Easy and Delicious Roasted Vegetables Recipe for a Large Group

This recipe for roasted vegetables is perfect for feeding a large group. With a mixture of colorful vegetables and a simple seasoning blend, these roasted veggies are flavorful, healthy, and easy to make. They make a great addition to any dinner spread, potluck, or gathering. Prepare this crowd-pleasing side dish in just a few simple steps and enjoy the burst of flavors and vibrant colors!

Ingredients

• 2 pounds of baby potatoes, halved
• 2 cups of baby carrots
• 2 cups of Brussels sprouts, halved
• 2 cups of cauliflower florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 red onion, sliced
• 4 garlic cloves, minced
• 3 tablespoons of olive oil
• 1 tablespoon of dried thyme
• 1 tablespoon of dried rosemary
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Directions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the baby potatoes, baby carrots, Brussels sprouts, cauliflower florets, bell peppers, red onion, and minced garlic.
3. Drizzle the olive oil over the vegetables and sprinkle with dried thyme, dried rosemary, salt, and black pepper. Toss to coat evenly.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden brown, stirring once halfway through the cooking time.
6. Remove from the oven and let cool for a few minutes before serving.
7. Transfer the roasted vegetables to a serving dish and garnish with fresh herbs if desired.
8. Enjoy these delicious roasted vegetables as a side dish for any occasion!

Interesting Facts