Low Fat Oven Roasted Vegetables
Transform your everyday dinners with this vibrant and healthy Low Fat Oven Roasted Vegetables recipe! Packed with a colorful medley of carrots, broccoli, red bell pepper, zucchini, red onion, and cherry tomatoes, this dish is seasoned to perfection with olive oil, garlic powder, and dried Italian herbs for a burst of flavor in every bite. Ready in just 45 minutes from prep to plate, these perfectly caramelized vegetables are a guilt-free side dish or versatile meal addition that's low in fat yet high in nutrients. Whether paired with your favorite protein or tossed into a salad or grain bowl, this easy-to-make recipe is a must-try for anyone seeking wholesome, flavorful, and quick meal solutions. Perfect for weeknight dinners, meal prep, or a holiday spread, these roasted veggies are sure to become your go-to healthy side dish!
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Recipe Information
Ingredients
- 2 large Carrots
- 3 cups Broccoli florets
- 1 medium Red bell pepper
- 2 medium Zucchini
- 1 medium Red onion
- 1 cup Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian herbs
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Peel the carrots and slice them into even sticks or rounds about 1/4 inch thick. Set aside.
Cut the broccoli into florets if not already prepared, and rinse them under cold water. Pat dry with a paper towel.
Remove the seeds and core from the red bell pepper, and slice it into strips approximately 1/2 inch wide.
Slice the zucchini into rounds approximately 1/4 inch thick.
Peel and slice the red onion into thin wedges.
If your cherry tomatoes are large, cut them in half; otherwise, leave them whole.
In a large mixing bowl, combine all the prepared vegetables (carrots, broccoli, red bell pepper, zucchini, red onion, and cherry tomatoes).
Add olive oil, salt, black pepper, dried Italian herbs, and garlic powder to the vegetables. Toss until all the vegetables are evenly coated with the oil and seasonings.
Spread the vegetables evenly on the prepared baking sheet in a single layer to ensure even roasting.
Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized around the edges.
Remove from the oven and serve warm as a side dish or add them to your favorite salad, grain bowl, or pasta.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6286 mg | 273% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 50.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2138 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.
