Garlic Rosemary Roast Vegetables
Elevate your side dish game with these Garlic Rosemary Roast Vegetables—an effortless, oven-baked blend of colorful, caramelized goodness! Featuring a medley of carrots, parsnips, red bell pepper, zucchini, baby potatoes, and red onion, this recipe is infused with the earthy aroma of fresh rosemary and the rich, savory punch of whole roasted garlic cloves. Tossed in extra virgin olive oil and seasoned simply with salt and black pepper, these vegetables are roasted to perfection at 200°C (400°F) until tender with satisfyingly crispy edges. Perfect as a crowd-pleasing accompaniment or a wholesome stand-alone meal, this vegan and gluten-free dish is an ideal addition to your holiday spread or weeknight dinner rotation. Ready in just an hour, this recipe promises a flavor-packed burst of nutrition with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Carrots
- 3 medium Parsnips
- 1 large Red bell pepper
- 2 medium Zucchini
- 1 large Red onion
- 500 grams Baby potatoes
- 6 whole Garlic cloves
- 3 sprigs Fresh rosemary
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 200°C (400°F).
Wash and peel the carrots and parsnips, then cut them into 2-inch long sticks.
Wash the red bell pepper and zucchini. Remove the seeds from the red bell pepper and cut it into thick strips. Slice the zucchini into half-moons about 1/2-inch thick.
Peel the red onion and cut it into thick wedges.
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even roasting.
Peel the garlic cloves but leave them whole.
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine all the prepared vegetables, whole garlic cloves, and rosemary sprigs. Drizzle the olive oil over the vegetables and toss well to coat them evenly.
Sprinkle the salt and black pepper over the vegetables and toss again to distribute the seasoning.
Spread the vegetables evenly across the prepared baking sheet in a single layer to allow for even roasting.
Roast the vegetables in the preheated oven for 40 minutes, turning them halfway through the cooking time to ensure they roast evenly.
Check for doneness by piercing the vegetables with a fork; they should be tender and slightly caramelized around the edges.
Remove the vegetables from the oven and discard the rosemary sprigs. Serve hot as a side dish or enjoy them on their own!
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 6711 mg | 292% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 67.8 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 5442 mg | 116% | |
*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.
