Easy Roasted Vegetables
Brighten up your dinner table with this Easy Roasted Vegetables recipe, a colorful medley of carrots, zucchini, bell peppers, red onion, and broccoli florets, perfectly seasoned and roasted to tender, caramelized perfection. With just 15 minutes of prep time and a harmonious blend of garlic powder, paprika, and dried thyme, this dish is a quick, flavorful solution for busy weeknights or meal prepping. Serve as a vibrant, healthy side dish or elevate it into a satisfying meal by pairing it with rice, quinoa, or your favorite salad. Packed with nutrients and bursting with flavor, this oven-roasted vegetable recipe is as versatile as it is delicious, making it a must-have for any home cook.
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Recipe Information
Ingredients
- 4 medium Carrots
- 2 medium Zucchini
- 2 large Bell pepper
- 1 large Red onion
- 3 cups Broccoli florets
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and dry all the vegetables.
Peel the carrots and slice them into 1/4-inch thick rounds.
Slice the zucchini into half-moons, approximately 1/4-inch thick.
Core and slice the bell peppers into 1-inch wide strips.
Peel and slice the red onion into wedges.
In a large bowl, combine the prepared carrots, zucchini, bell peppers, onion, and broccoli florets.
Drizzle the olive oil over the vegetables and toss to coat evenly.
In a small bowl, mix the garlic powder, paprika, dried thyme, salt, and black pepper.
Sprinkle the seasoning mixture over the vegetables and toss again to distribute the spices evenly.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring minimal overlap for even roasting.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, tossing the vegetables halfway through to ensure even cooking.
Once the vegetables are tender and slightly caramelized at the edges, remove them from the oven.
Serve the roasted vegetables warm as a side dish or over rice, quinoa, or salad for a complete meal.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6371 mg | 277% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 58.9 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2694 mg | 57% | |
*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.
