Oven-Roasted Mixed Vegetables
Elevate your mealtime with this vibrant and healthy Oven-Roasted Mixed Vegetables recipe! Packed with a colorful blend of carrots, zucchini, red bell pepper, red onion, cherry tomatoes, and broccoli florets, this dish strikes the perfect balance between simplicity and flavor. Each vegetable is coated in olive oil and seasoned with a delightful medley of garlic powder, dried thyme, and rosemary, ensuring aromatic depth in every bite. Roasted in a hot oven until tender and caramelized, these vegetables become irresistibly golden and slightly crisp on the edges. Whether served as a stand-alone side dish, tossed into a hearty grain bowl, or added to a fresh salad, these roasted veggies are a versatile and nutrient-rich addition to your menu. Ready in just 45 minutes and ideal for meal prep, this recipe is perfect for anyone seeking wholesome, roasted vegetable goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium carrots
- 1 large red bell pepper
- 2 medium zucchini
- 1 large red onion
- 1 pint cherry tomatoes
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel the carrots and cut them into 1-inch thick sticks.
Slice the red bell pepper into strips, about 1 inch wide.
Cut the zucchini into 1/2-inch thick slices.
Peel the red onion and cut it into wedges.
Wash and halve the cherry tomatoes.
In a large bowl, combine the prepared carrots, red bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets.
Drizzle olive oil over the vegetables, making sure to coat them evenly.
Sprinkle the salt, ground black pepper, garlic powder, dried thyme, and dried rosemary over the vegetables. Toss well to ensure even distribution of the spices.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they do not overlap to promote even roasting.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized at the edges. Stir halfway through the cooking time for even roasting.
Remove from the oven and serve immediately, either as a side dish or mixed into a salad or grain bowl.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6354 mg | 276% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 61.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2971 mg | 63% | |
*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.
