Absolutely Fabulous Roasted Vegetetables
Transform your weeknight dinners with these *Absolutely Fabulous Roasted Vegetables*, a vibrant medley of caramelized carrots, zucchini, bell peppers, broccoli, and baby potatoes, all perfectly seasoned with garlic, thyme, rosemary, and a hint of paprika. Ready in just 50 minutes, this easy recipe boasts crispy edges, tender interiors, and a burst of fresh parsley for the perfect finishing touch. Whether served as a healthy side dish or a light vegetarian main, these oven-roasted veggies are a versatile and delicious way to add color and flavor to your table. Ideal for meal prep or holiday gatherings, this crowd-pleaser is as nutritious as it is satisfying.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 large carrots
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 cups broccoli florets
- 1 medium red onion
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- 4 minced garlic cloves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley
Instructions
Preheat your oven to 425°F (220°C). Line one or two large baking sheets with parchment paper for easy cleanup.
Wash all the vegetables thoroughly. Peel and cut the carrots into thin sticks, slice the zucchini into half-moons, and chop the bell peppers into 1-inch pieces.
Cut the broccoli florets into bite-sized pieces. Peel and slice the red onion into wedges. Halve or quarter the baby potatoes, depending on their size.
In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Mix well to form a seasoning blend.
Add all the prepared vegetables to the bowl with the seasoning blend. Toss until all the vegetables are evenly coated with the mixture.
Spread the vegetables out in a single layer on the lined baking sheets. Ensure there is enough space between them to allow even roasting.
Place the baking sheets in the preheated oven. Roast the vegetables for 25 minutes, then remove them and toss gently to promote even cooking.
Return the vegetables to the oven and roast for an additional 10 minutes, or until they are tender and slightly caramelized.
Remove from the oven and sprinkle the roasted vegetables with freshly chopped parsley for a burst of color and flavor.
Serve warm as a side dish or enjoy on its own for a light yet satisfying meal.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.7 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
