Low Fat Herb Roasted Vegetables
Elevate your weeknight meals or holiday spreads with these flavor-packed, Low Fat Herb Roasted Vegetables—an effortless, healthy side dish bursting with vibrant colors and garden-fresh taste. Featuring a nutrient-rich medley of carrots, zucchini, bell peppers, red onion, and cherry tomatoes, this dish is lightly seasoned with olive oil, fragrant rosemary, thyme, and a hint of garlic powder for a savory herb-infused finish. Roasted to perfection at 425°F, the vegetables transform into tender, caramelized bites with a naturally sweet depth of flavor in just 25 minutes. With minimal prep and only one tablespoon of olive oil, this recipe is a low-fat, gluten-free, and vegan-friendly delight that pairs beautifully with grilled proteins or as a standalone wholesome meal. Perfect for meal prep or serving a crowd, these roasted vegetables are a must-try addition to any table!
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Recipe Information
Ingredients
- 2 medium carrots
- 1 large zucchini
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 large red onion
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Peel the carrots and slice them into half-inch pieces.
Slice the zucchini in half lengthwise and then into half-inch thick pieces.
Remove the seeds and membranes from the bell peppers, then cut them into one-inch pieces.
Peel and cut the red onion into one-inch wedges.
Place all the prepared vegetables including cherry tomatoes in a large mixing bowl.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Add the rosemary, thyme, garlic powder, salt, and black pepper to the bowl and toss again to distribute the herbs and seasoning evenly across the vegetables.
Transfer the seasoned vegetables onto a large baking sheet in a single layer.
Roast in the preheated oven for 25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time for even roasting.
Once done, remove the vegetables from the oven and let them cool slightly before serving to enhance their flavors.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3673 mg | 160% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 38.1 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 2206 mg | 47% | |
*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.
