Four Veggie Roast
Elevate your side dishes with this vibrant and wholesome Four Veggie Roast, a perfect balance of flavor, texture, and simplicity. Featuring sweet potatoes, red bell peppers, zucchini, and red onions, this recipe transforms everyday vegetables into a mouthwatering medley with a crispy, caramelized exterior and tender interiors. Tossed in olive oil and seasoned with earthy dried rosemary, thyme, smoky paprika, garlic, and a touch of salt and pepper, this oven-roasted dish delivers layers of aromatic goodness. Ready in just an hour, including prep and cook time, it’s a versatile, plant-based recipe that serves four and pairs beautifully with any main course. Garnished with fresh parsley for a pop of color and freshness, it’s a crowd-pleasing option for weeknight dinners or holiday spreads alike. Try this easy roasted vegetable recipe today to add a nutritious and flavorful twist to your meals!
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Recipe Information
Ingredients
- 2 medium sweet potato
- 2 large red bell pepper
- 2 medium zucchini
- 1 large red onion
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Peel the sweet potatoes and cut them into 1-inch cubes. Place them in a large mixing bowl.
Cut the red bell peppers into 1-inch pieces, discarding the stem, seeds, and membranes. Add them to the bowl with the sweet potatoes.
Slice the zucchini into thick rounds, about 1/2-inch thick. Add them to the mixing bowl.
Peel the red onion, cut it into wedges, and separate the layers slightly. Add the onion to the bowl with the other vegetables.
Mince the garlic cloves and add them to the bowl.
Drizzle the olive oil over the vegetables, then sprinkle in the rosemary, thyme, paprika, salt, and black pepper. Toss everything together to coat the vegetables evenly.
Spread the vegetables out in a single layer on the prepared baking sheet, ensuring some space between pieces for even roasting.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the veggies from the oven and transfer them to a serving dish.
Garnish with freshly chopped parsley for an extra burst of flavor and color. Serve warm.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6601 mg | 287% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 58.7 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2487 mg | 53% | |
*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.
