My Herb Roasted Vegetables
Transform your weeknight meals with My Herb Roasted Vegetables, a vibrant medley of perfectly seasoned, oven-roasted goodness. This recipe combines colorful carrots, zucchini, bell peppers, and cherry tomatoes with the bold flavors of fresh rosemary, thyme, and garlic, all lightly coated in olive oil for a beautifully caramelized finish. Quick to prepare and ready in just 40 minutes, this healthy side dish is ideal for busy days or elegant dinners alike. Whether you opt to sprinkle Parmesan cheese on top for a savory twist or enjoy them as they are, these tender, flavor-packed vegetables are sure to become a family favorite. Perfect as a versatile side or a standalone vegan main, these roasted vegetables effortlessly elevate any meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 1.5 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 3 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and dry all the vegetables. Peel the carrots and cut them into thin sticks. Slice the zucchini into half-moons. Chop the bell peppers into 1-inch pieces, and cut the red onion into thick wedges. Leave the cherry tomatoes whole.
In a large bowl, combine the chopped vegetables. Drizzle them with olive oil and toss until evenly coated.
Finely chop the rosemary and thyme. Mince the garlic cloves. Sprinkle the herbs, garlic, salt, and black pepper over the vegetables, tossing again to combine.
Spread the vegetables out evenly on the prepared baking sheet in a single layer. Make sure they are not overcrowded to ensure proper roasting.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through for even browning.
Remove the vegetables from the oven once they are tender and slightly caramelized around the edges.
Optional: Sprinkle with grated Parmesan cheese while the vegetables are still warm for an extra layer of flavor.
Serve the herb-roasted vegetables immediately as a side dish, or enjoy them at room temperature.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 7090 mg | 308% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 53.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 951 mg | 73% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3162 mg | 67% | |
*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.
