Paleo Perfectly Roasted Vegetables
Elevate your side dish game with Paleo Perfectly Roasted Vegetables, a vibrant, nutrient-packed recipe that's as delicious as it is healthy! Featuring a colorful medley of hearty carrots, tender zucchini, caramelized brussels sprouts, and sweet butternut squash, this dish is seasoned to perfection with garlic powder, Italian seasoning, and a hint of sea salt for a subtly savory kick. Roasted at high heat to bring out natural sweetness and irresistible golden edges, these veggies are a flavor-packed celebration of paleo-friendly eating. Ready in under an hour with simple prep and minimal cleanup, this recipe serves as the ultimate gluten-free, dairy-free accompaniment or a light meal on its own. Garnished with fresh parsley for a pop of brightness, these perfectly roasted vegetables are sure to become a staple for dinner parties, weeknight meals, or meal prep alike!
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Recipe Information
Ingredients
- 4 medium carrots
- 1 pound brussels sprouts
- 1 medium butternut squash
- 2 large red bell pepper
- 1 large red onion
- 2 medium zucchini
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper for easy cleanup.
Wash all the vegetables thoroughly. Peel the carrots and butternut squash. Remove any bruised parts and trim the ends.
Cut the carrots into 1-inch diagonal slices. Chop the brussels sprouts in half. Dice the butternut squash into 1-inch cubes. Slice the red bell peppers into thick strips. Cut the red onion into wedges, and slice the zucchini into half-moons.
In a large mixing bowl, combine the prepared vegetables. Drizzle the olive oil over them and toss to coat evenly.
Sprinkle the garlic powder, sea salt, black pepper, and Italian seasoning over the vegetables. With clean hands or a wooden spoon, thoroughly mix the vegetables, ensuring that the seasoning is evenly distributed.
Spread the vegetables in a single layer across the prepared baking sheets, ensuring they are not overcrowded to allow for even roasting.
Place the baking sheets into the preheated oven. Roast for 35 minutes, stirring halfway through to promote even browning.
Once they are golden brown and tender, remove from the oven and let them cool for a minute or two.
Transfer the roasted vegetables to a serving platter, garnish them with the chopped fresh parsley, and enjoy your Paleo Perfectly Roasted Vegetables as a side dish or part of your main entree.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6399 mg | 278% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 81.5 g | 291% | |
| Total Sugars | 95.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6653 mg | 142% | |
*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.
