Herbed Roasted Vegetables
Experience the perfect blend of vibrant colors and savory flavors with these Herbed Roasted Vegetables, the ultimate side dish for any occasion! Packed with wholesome ingredients like baby potatoes, carrots, zucchini, and red bell pepper, this recipe brings out the natural sweetness of the vegetables with a simple yet aromatic mix of olive oil, fresh rosemary, thyme, garlic, and warming paprika. Roasted to tender, golden perfection in just 40 minutes, these vegetables are crispy on the edges and bursting with herbaceous goodness. Ideal for pairing with roasted meats, grains, or as a hearty plant-based dish, Herbed Roasted Vegetables are easy to prepare, gluten-free, and perfect for meal prep. Whether you're hosting a gathering or boosting your weeknight dinner, this roasted vegetable medley delivers nutritious comfort and unbeatable taste.
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Recipe Information
Ingredients
- 4 medium Carrots
- 2 medium Zucchini
- 1 large Red bell pepper
- 2 medium Yellow squash
- 1 large Red onion
- 12 small Baby potatoes
- 3 tablespoons Olive oil
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 3 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easier cleanup.
Wash and scrub the baby potatoes. Cut them in half and set them aside.
Peel the carrots and cut them into thick sticks, about 3 inches long and 1/2 inch thick.
Slice the zucchini and yellow squash into half-moons, about 1/2 inch thick.
Cut the red bell pepper into large chunks, discarding the seeds and stem.
Peel and quarter the red onion, separating the layers slightly.
Mince the garlic cloves, or press them through a garlic press for convenience.
In a large mixing bowl, combine the olive oil, fresh rosemary, thyme, minced garlic, salt, black pepper, and paprika. Mix well to create the herb and spice dressing.
Add all the prepared vegetables to the bowl and toss thoroughly until they are evenly coated with the oil and herb mixture.
Spread the vegetables in an even layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting.
Bake in the preheated oven for 35-40 minutes, tossing the vegetables halfway through, until they are tender and golden brown around the edges.
Remove the vegetables from the oven and let them cool slightly before serving. Enjoy as a side dish or as a main course with grains or protein!
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 777 mg | 17% | |
*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.
