Mixed Roasted Vegetables
Bring vibrant flavor and stunning color to your table with this easy and delicious Mixed Roasted Vegetables recipe! Featuring a medley of red and yellow bell peppers, zucchini, red onion, carrots, and tender baby potatoes, this dish is elevated with fragrant garlic, earthy thyme, and aromatic rosemary. Roasted to golden perfection in the oven, these vegetables boast a caramelized edge and a tender center, making them an irresistible side dish for any meal. With just 20 minutes of prep time and a simple toss-and-roast process, this recipe is perfect for weeknight dinners, holiday feasts, or meal prep. Packed with nutrients, naturally gluten-free, and customizable, these roasted vegetables are as nourishing as they are flavorful. Pair them with your favorite protein, toss them into salads, or enjoy them as a healthy snack—this is your ultimate guide to oven-roasted vegetable perfection!
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Recipe Information
Ingredients
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 medium red onion
- 3 medium carrots
- 12 small baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 large garlic cloves
Instructions
Preheat your oven to 425°F (220°C).
Wash all the vegetables thoroughly under cold running water to remove any dirt.
Cut the red and yellow bell peppers in half, remove the seeds and stems, and then slice them into strips about 1-inch thick.
Trim the ends of the zucchini, cut it in half lengthwise, and then slice it into half-moon shapes roughly 1/2-inch thick.
Peel the red onion, cut it in half, and then slice each half into 1/2-inch thick wedges.
Peel the carrots, cut them into sticks approximately 2-3 inches long and 1/2-inch thick.
Cut the baby potatoes in half; if any are larger than average, quarter them to ensure even cooking.
Peel the garlic cloves and either leave them whole or slice them in half if they are exceptionally large.
In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil and sprinkle with salt, black pepper, dried thyme, and dried rosemary.
Toss the vegetables thoroughly to ensure that they are evenly coated with oil and spices.
Spread the vegetables in a single layer on a large baking sheet. Use two sheets if necessary to avoid overcrowding, which can cause the vegetables to steam rather than roast.
Place the baking sheet(s) in the preheated oven and roast for about 35 minutes, or until the vegetables are tender and slightly caramelized at the edges.
Halfway through the roasting time, take the baking sheet(s) out and stir the vegetables to promote even cooking.
Once cooked to your desired level of tenderness and caramelization, remove the vegetables from the oven.
Taste and adjust seasoning if needed before serving the mixed roasted vegetables as a delightful side dish.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 37.5 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4452 mg | 95% | |
*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.
