Easy Roasted Veggies
Transform your weeknight meals with this vibrant and nutritious Easy Roasted Veggies recipe, a simple yet flavor-packed dish that's perfect as a side or meal prep staple. Featuring a colorful medley of carrots, zucchini, red bell pepper, broccoli florets, and red onion, this recipe highlights the natural sweetness of fresh vegetables roasted to perfection. Tossed in olive oil and seasoned with garlic powder, dried oregano, and thyme, these veggies emerge from the oven with crispy, caramelized edges and a tender, flavorful interior. Ready in just 40 minutes with minimal prep, this recipe is a time-saving, versatile option for healthy eating. Serve them hot alongside your favorite protein or enjoy them cold in salads and grain bowls—either way, they're irresistibly delicious!
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Zucchini
- 1 large Red bell pepper
- 2 cups Broccoli florets
- 1 medium Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash and dry all the vegetables thoroughly.
Peel the carrots and slice them into approximately 1/4-inch rounds.
Cut the zucchini into thick half-moons.
Remove the seeds from the red bell pepper and slice it into bite-sized strips.
Cut the red onion into wedges, separating the layers slightly.
Place all the prepared vegetables, including the broccoli florets, into a large mixing bowl.
Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, garlic powder, dried oregano, and dried thyme.
Toss the vegetables thoroughly until they are evenly coated with the oil and seasonings.
Spread the seasoned vegetables onto the prepared baking sheet in a single layer, making sure they are not overcrowded.
Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking.
Remove the vegetables from the oven once they are tender and lightly browned on the edges.
Serve immediately as a side dish or store in an airtight container in the fridge for up to 4 days.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6290 mg | 273% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 49.6 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2028 mg | 43% | |
*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.
