Low Fat Simple Roast Vegetables
Elevate your side dish game with this Low Fat Simple Roast Vegetables recipe, a delightful medley of vibrant and nutrient-packed veggies seasoned to perfection with garlic powder, dried thyme, and rosemary. Crafted with just one tablespoon of extra virgin olive oil, this light and heart-healthy recipe brings out the natural sweetness of red bell pepper, zucchini, carrots, red onion, cherry tomatoes, and broccoli florets through the magic of oven roasting. Ready in just 40 minutes from prep to plate, these caramelized, tender vegetables are perfect as a wholesome side dish, or as a flavorful addition to salads or grain bowls. Whether you're looking for an easy weeknight dinner option or a crowd-pleasing accompaniment, this low-fat roasted vegetable recipe is a fuss-free way to pack your meal with color, flavor, and nutrition.
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Recipe Information
Ingredients
- 1 large red bell pepper
- 1 medium zucchini
- 2 medium carrot
- 1 medium red onion
- 200 grams cherry tomatoes
- 200 grams broccoli florets
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 200°C (400°F).
Wash all vegetables thoroughly under running water and pat dry with a clean kitchen towel.
Cut the red bell pepper into large chunks, discarding the seeds and stem.
Slice the zucchini into half-moons approximately 1/2 inch thick.
Peel the carrots, then cut them into similarly sized sticks or rounds.
Peel the red onion and cut it into thick wedges.
In a large mixing bowl, combine the prepared bell pepper, zucchini, carrot, onion, cherry tomatoes, and broccoli florets.
Drizzle the vegetables with 1 tablespoon of extra virgin olive oil.
Sprinkle the salt, black pepper, dried thyme, dried rosemary, and garlic powder over the vegetables.
Toss everything well to ensure the vegetables are evenly coated with oil and seasonings.
Spread the vegetables out in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20-25 minutes, turning once halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and let cool slightly before serving.
Serve the roasted vegetables as a side dish or on top of your favorite salad for a healthy meal.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4377 mg | 190% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 36.3 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1732 mg | 37% | |
*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.
