Paleo Baked Mixed Vegetables with Herb Seasoning
Brighten up your plate with this vibrant and wholesome Paleo Baked Mixed Vegetables with Herb Seasoning! Packed with nutrient-dense favorites like carrots, zucchini, red bell pepper, broccoli, and red onion, this oven-roasted medley is elevated with a fragrant blend of fresh rosemary, thyme, and oregano. The addition of garlic and a drizzle of extra-virgin olive oil enhances the natural flavors, while roasting at high heat creates a tender yet caramelized finish. This gluten-free, dairy-free, and paleo-friendly dish is perfect as a healthy side or a light, satisfying meal. Ready in just under an hour, this recipe promises minimal prep, maximum flavor, and endless versatility. Try it today for a meal that's as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 medium carrots
- 1 large zucchini
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 medium red onion
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 3 garlic cloves, minced
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the carrots, then cut them into even-sized sticks.
Slice the zucchini lengthwise and then into half moons.
Core and slice the red bell pepper into strips.
Cut the red onion into wedges.
In a large mixing bowl, combine the carrots, zucchini, red bell pepper, broccoli florets, and onion.
Drizzle the vegetables with extra-virgin olive oil.
Finely chop the fresh rosemary, thyme, and oregano.
Add the chopped herbs, minced garlic, sea salt, and black pepper to the bowl of vegetables.
Toss everything together until the vegetables are evenly coated with oil and seasoning.
Arrange the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove the baking sheet from the oven and let the vegetables cool for a few minutes before serving.
Serve the Paleo baked mixed vegetables warm as a side dish or a light meal.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4860 mg | 211% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 35.5 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1486 mg | 32% | |
*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.
