Oven Baked Vegetables
Elevate your side dishes with this vibrant, healthy recipe for Oven Baked Vegetables! Featuring a colorful medley of carrots, red bell peppers, zucchini, red onion, and broccoli florets, this dish is perfectly seasoned with olive oil, garlic powder, dried thyme, and a touch of salt and pepper for irresistible flavor. Roasted at 425°F (220°C), the vegetables caramelize beautifully, offering a tender texture and rich, earthy aroma. Ready in just 40 minutes from prep to plate, this easy-to-make dish is perfect for meal prep, weeknight dinners, or as a crowd-pleasing addition to your holiday table. Whether served alongside your favorite protein or enjoyed as a nutritious main, these roasted vegetables are a feast for the eyes and palate!
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Recipe Information
Ingredients
- 2 large Carrot
- 1 large Red bell pepper
- 1 large Zucchini
- 1 large Red onion
- 200 grams Broccoli florets
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Garlic powder
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the carrots, then cut them into 1-inch (2.5 cm) thick pieces.
Core and seed the red bell pepper, then slice it into strips.
Trim the ends off the zucchini and slice it into 1/2-inch (1.25 cm) thick rounds.
Peel the red onion and cut it into wedges.
Combine the carrot pieces, red bell pepper strips, zucchini rounds, red onion wedges, and broccoli florets in a large bowl.
Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, dried thyme, and garlic powder.
Toss the vegetables well to ensure they are evenly coated with oil and seasoning.
Spread the seasoned vegetables in a single layer on a large baking sheet.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
Remove the baking sheet from the oven and let the vegetables cool for a few minutes before serving.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4894 mg | 213% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 36.4 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1466 mg | 31% | |
*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.
