Paleo Roasted Oven Vegetables
Bursting with vibrant colors and wholesome flavors, these Paleo Roasted Oven Vegetables are the ultimate healthy side dish to complement any meal. Featuring a medley of nutrient-packed ingredients like carrots, zucchini, broccoli, red bell pepper, and red onion, this dish is seasoned to perfection with garlic powder, thyme, and oregano, then elevated by a drizzle of olive oil for a rich, caramelized finish. Ready in just 45 minutes, this recipe is quick to prepare yet delivers robust, roasted goodness with every bite. Whether you're following a paleo lifestyle or simply looking for a flavorful, veggie-packed addition to your dinner table, these roasted vegetables are a crowd-pleasing option that pairs perfectly with any protein. Serve warm and enjoy this easy, oven-baked masterpiece!
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Recipe Information
Ingredients
- 3 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large red onion
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry all vegetables thoroughly to remove any dirt.
Peel the carrots and cut them into 1-inch thick rounds. Slice the zucchini into 1-inch thick rounds as well.
Core and seed the red bell pepper, then cut it into 1-inch pieces.
Cut the red onion into wedges, approximately 1 inch wide.
In a large bowl, combine the carrots, zucchini, red bell pepper, broccoli florets, and red onion.
Drizzle the olive oil over the vegetables and toss until evenly coated.
Sprinkle over the garlic powder, sea salt, black pepper, dried thyme, and dried oregano. Toss again to make sure the vegetables are well-seasoned.
Spread the seasoned vegetables evenly onto a large baking sheet, ensuring they are in a single layer for thorough roasting.
Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and slightly browned around the edges, stirring halfway through cooking.
Remove from the oven and taste for seasoning, adjusting with extra salt or pepper if needed.
Serve the roasted vegetables warm as a side dish for your favorite Paleo entree.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6257 mg | 272% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 50.5 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2079 mg | 44% | |
*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.
