Oven Roasted Herbed Vegetables
Transform your weeknight dinners with this vibrant and nutritious Oven Roasted Herbed Vegetables recipe, a medley of colorful, caramelized perfection. Featuring a mix of hearty baby potatoes, sweet bell peppers, earthy carrots, juicy cherry tomatoes, and aromatic red onions, this dish is elevated by the bold flavors of fresh rosemary, thyme, garlic, and a hint of paprika. Roasted to golden tenderness, these veggies make a versatile side dish or a standout vegan entrée. With just 20 minutes of prep and a simple seasoning blend of olive oil, herbs, and spices, this recipe is as easy as it is delicious. Perfect for meal prep, holiday spreads, or any occasion that calls for wholesome comfort food!
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 500 grams Baby potatoes
- 200 grams Cherry tomatoes
- 3 tablespoons Olive oil
- 2 teaspoons (chopped) Fresh rosemary
- 2 teaspoons (chopped) Fresh thyme
- 3 cloves Garlic
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
Instructions
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Wash and dry all vegetables thoroughly.
Peel and chop the carrots into thick diagonal slices.
Slice the zucchini into half-moons about 1/2 inch thick.
Core the bell peppers and cut them into 1-inch pieces.
Peel and cut the red onion into thick wedges.
Halve the baby potatoes, leaving the skin on for texture.
Peel the garlic cloves and finely mince them.
In a large mixing bowl, combine the chopped vegetables, cherry tomatoes, and minced garlic.
Drizzle the olive oil over the vegetables, then sprinkle with chopped rosemary, thyme, salt, black pepper, and paprika. Toss everything together to coat evenly.
Spread the vegetables in an even layer on the prepared baking sheet. Ensure they’re not crowded to allow proper roasting.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and let the vegetables cool slightly before serving. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1301 mg | 28% | |
*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.
