Nut-Free Savory Baked Vegetables
Elevate your side dish game with this Nut-Free Savory Baked Vegetables recipe—a colorful medley of carrots, zucchini, red bell pepper, red onion, and broccoli florets roasted to perfection. Seasoned with a delightful blend of garlic powder, dried thyme, and oregano, the vegetables are tossed in olive oil for a crispy yet tender finish that bursts with flavor. Quick and easy to prepare, this nut-free recipe is ready in under an hour and pairs beautifully with any main course, offering a wholesome, allergy-friendly option for family dinners or gatherings. Garnished with fresh parsley for a vibrant touch, these oven-baked vegetables are a delicious way to enjoy healthy eating with minimal effort. Perfect for meal prep, gluten-free diets, and vegetarian menus, this dish is a must-try for anyone craving hearty, nutritious comfort food!
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Recipe Information
Ingredients
- 3 large Carrots
- 2 medium Zucchini
- 1 large Red Bell Pepper
- 1 large Red Onion
- 2 cups Broccoli Florets
- 4 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the carrots and slice them into thin rounds. Slice the zucchini into similar-sized rounds. Cut the red bell pepper into strips and the red onion into wedges.
In a large bowl, combine the carrots, zucchini, red bell pepper, red onion, and broccoli florets.
Drizzle the vegetables with olive oil and sprinkle with garlic powder, dried thyme, dried oregano, salt, and black pepper.
Toss the vegetables well to ensure they are evenly coated with the oil and seasoning.
Spread the vegetables in a single layer on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through the cooking time.
Remove the vegetables from the oven and transfer them to a serving dish.
Garnish with freshly chopped parsley before serving.
Serve warm as a side dish to complement your main course.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6309 mg | 274% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 51.4 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2200 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.
