Heart-Healthy Simple Roasted Vegetables
Elevate your meals with this vibrant recipe for Heart-Healthy Simple Roasted Vegetables! Packed with wholesome ingredients like carrots, zucchini, bell peppers, broccoli, and cauliflower, this nutrient-rich dish is seasoned with aromatic herbs such as thyme and rosemary, and finished with a zesty touch of lemon juice. Perfectly roasted to bring out natural sweetness and caramelized edges, these veggies make a delightful side dish or can pair beautifully with quinoa or brown rice for a nourishing, complete meal. Ready in just 40 minutes overall, this easy, low-calorie recipe combines convenience, flavor, and heart-healthy benefits, making it a must-try for both weeknight dinners and meal prep. Enjoy a colorful feast that’s both good for you and absolutely delicious!
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Zucchini
- 2 medium (any color) Bell peppers
- 1 large Red onion
- 1 head Cauliflower
- 1 head Broccoli
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Wash and peel the carrots, then cut them into 1/2 inch thick slices.
Trim the ends of the zucchini and slice into half-moons about 1/2 inch thick.
Core and slice the bell peppers into thin strips.
Peel and quarter the red onion, then separate into layers.
Break the cauliflower and broccoli into small florets, discarding tough stems.
In a large mixing bowl, combine all the chopped vegetables.
Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, thyme, rosemary, salt, and black pepper. Toss until all the vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly caramelized, stirring halfway through to ensure even roasting.
Remove from the oven and sprinkle with lemon juice before serving.
Serve warm as a side dish or over a bed of quinoa or brown rice for a complete meal.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7701 mg | 335% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 67.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 5108 mg | 109% | |
*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.
