Herb Roasted Vegetables
Elevate your veggie game with this vibrant and flavorful Herb Roasted Vegetables recipe, a perfect blend of earthy Brussels sprouts, sweet carrots, bell peppers, zucchini, and red onion. Coated with olive oil and a fragrant mix of dried oregano, thyme, and garlic powder, these vegetables roast to golden perfection in just 30 minutes, offering a caramelized, slightly crispy texture that's irresistible. Ideal as a side dish or a standalone vegetarian delight, this easy and nourishing option is packed with nutrients and bold flavors. The recipe requires just a handful of pantry spices and minimal prep time, making it a convenient yet wholesome addition to your weekly menu. With its appealing medley of colorful vegetables and aromatic herbs, this dish is sure to become a crowd-pleaser at your table! Keywords: roasted vegetables, herb-infused recipe, easy side dish, vegetarian meal, healthy cooking, caramelized vegetables.
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Recipe Information
Ingredients
- 3 large Carrot
- 2 medium Red Bell Pepper
- 2 medium Zucchini
- 1 large Red Onion
- 250 grams Brussels Sprouts
- 3 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Dried Thyme
- 0.5 teaspoon Garlic Powder
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel and slice the carrots into 0.5-inch (1 cm) thick rounds.
Core and slice the red bell peppers into strips.
Slice the zucchini into 0.5-inch (1 cm) thick rounds.
Peel and cut the red onion into wedges.
Trim the stems off the Brussels sprouts and cut them in half.
Place all the prepared vegetables into a large mixing bowl.
Drizzle the olive oil over the vegetables, ensuring they're evenly coated.
Sprinkle the salt, black pepper, dried oregano, dried thyme, and garlic powder over the vegetables.
Toss the vegetables until all pieces are well-seasoned and coated with oil.
Spread the vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded for even roasting.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are lightly browned and tender.
Remove the vegetables from the oven, taste, and adjust seasoning if necessary.
Serve hot as a side dish or on their own, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6275 mg | 273% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 55.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2121 mg | 45% | |
*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.
