Kaleidoscopic Vegetables
Brighten up your dinner table with the vibrant medley of "Kaleidoscopic Vegetables," a roasted vegetable dish that's as visually stunning as it is delicious. Featuring a colorful array of carrots, purple sweet potato, zucchini, bell peppers, red onion, and broccoli, this recipe lets each ingredient shine with a fragrant blend of garlic powder, smoked paprika, and dried thyme. Perfectly roasted to tender perfection and highlighted with fresh parsley, this dish offers a nutrient-packed, gluten-free, and vegan-friendly side option that’s ready in just 40 minutes. Whether you’re looking for a healthy weeknight side or a show-stopping addition to your holiday spread, these roasted vegetables burst with flavor and charm, making them a perfect choice for any occasion.
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Zucchini
- 1 medium Red onion
- 1 medium Purple sweet potato
- 2 cups Broccoli florets
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and peel the carrots and purple sweet potato, then cut them into bite-sized pieces.
Core the red and yellow bell peppers, removing the seeds, and cut them into squares.
Slice the zucchini into half-moons and the red onion into wedges.
In a large mixing bowl, combine the carrots, purple sweet potato, bell peppers, zucchini, red onion, and broccoli florets.
Drizzle the olive oil over the vegetables and toss to coat evenly.
In a small bowl, mix together the garlic powder, smoked paprika, dried thyme, salt, and black pepper.
Sprinkle the seasoning blend over the vegetables and toss again, making sure everything is well coated.
Spread the vegetables into a single layer on the prepared baking sheet for even roasting.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking.
Once the vegetables are tender and slightly caramelized around the edges, remove them from the oven.
Transfer the roasted vegetables to a serving dish and garnish with freshly chopped parsley.
Serve warm and enjoy the colorful array of flavors!
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 38.4 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2739 mg | 58% | |
*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.
