Heart-Healthy Roasted Mixed Vegetables
Embrace vibrant flavors and wholesome goodness with this Heart-Healthy Roasted Mixed Vegetables recipe, perfect for a nutritious side dish or a light, plant-based entree. Packed with colorful veggies like broccoli florets, sweet red bell peppers, tender zucchini, carrots, juicy cherry tomatoes, and aromatic red onion, this dish is roasted to perfection for a naturally caramelized sweetness and irresistible texture. Seasoned with heart-healthy olive oil, garlic powder, dried thyme, and rosemary, every bite bursts with savory, herbaceous notes. Ready in under an hour, this easy recipe is ideal for busy weeknights or meal prep, offering a nutrient-rich way to elevate your meals while staying committed to healthy eating. Whether served alongside grilled proteins or enjoyed as a standalone dish, these roasted mixed vegetables are as versatile as they are delicious. Discover how simple and satisfying healthy eating can be!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 medium Zucchini
- 2 large Carrots
- 1 medium Red onion
- 1 pint Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Wash all vegetables thoroughly. Cut the broccoli into bite-sized florets. Dice the red bell pepper into large chunks, slice the zucchini into half-moons, and cut the carrots into thin strips.
Peel the red onion and slice it into wedges. Cut the cherry tomatoes in half.
In a large mixing bowl, combine the broccoli, red bell pepper, zucchini, carrots, red onion, and cherry tomatoes.
Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried thyme, dried rosemary, ground black pepper, and salt.
Toss the vegetables well in the bowl to ensure they are evenly coated with oil and seasonings.
Spread the vegetables out evenly on a large baking sheet, ensuring they are in a single layer for even roasting.
Place the baking sheet in the preheated oven and roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and let them cool for a few minutes. Adjust seasoning with additional salt or pepper, if desired, before serving.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3227 mg | 140% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 40.2 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2086 mg | 44% | |
*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.
