Heart-Healthy Herb Roasted Vegetables
Delight in the vibrant flavors of "Heart-Healthy Herb Roasted Vegetables," a simple yet nourishing dish packed with colorful, nutrient-rich produce. This recipe features a medley of fresh carrots, broccoli, zucchini, red bell pepper, and red onion—roasted to perfection with a drizzle of extra-virgin olive oil and an aromatic blend of garlic powder, thyme, oregano, rosemary, and black pepper. Perfect for meal prep or a wholesome side dish, these caramelized, tender vegetables offer a guilt-free way to savor bold flavors while prioritizing heart health. Ready in just 40 minutes, this recipe is an effortless way to add more fiber, vitamins, and antioxidants to your diet. Serve warm, pair with your favorite protein, and enjoy a comforting, healthy meal everyone will love!
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Recipe Information
Ingredients
- 3 large Carrots
- 1 head Broccoli
- 1 large Red Bell Pepper
- 1 large Red Onion
- 2 medium Zucchini
- 3 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Rosemary
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Salt
Instructions
Preheat the oven to 425°F (220°C).
Peel and slice the carrots into 1/4 inch thick rounds.
Cut the broccoli into florets.
Core and slice the red bell pepper into strips.
Peel and slice the red onion into thick wedges.
Slice the zucchini into 1/4 inch rounds.
In a large bowl, combine all the sliced vegetables.
Drizzle the olive oil over the vegetables and toss to coat evenly.
In a small bowl, mix together the garlic powder, dried thyme, dried oregano, dried rosemary, black pepper, and salt.
Sprinkle the herb mixture over the vegetables and toss again to ensure even coating.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Remove from the oven and allow to cool for a few minutes before serving.
Serve warm and enjoy your heart-healthy herb roasted vegetables.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5546 mg | 241% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 53.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3084 mg | 66% | |
*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.
