Paleo Simple Roasted Vegetables
Elevate your side dish game with this Paleo Simple Roasted Vegetables recipe, a vibrant and nutritious blend of carrots, zucchini, red bell peppers, and broccoli florets, perfectly seasoned with garlic powder, onion powder, sea salt, and fresh thyme. With just 15 minutes of prep time and a quick roast in the oven, these vegetables achieve a beautifully caramelized finish that enhances their natural sweetness and flavor. This gluten-free, dairy-free, and Whole30-approved recipe makes an ideal companion to any paleo entrée, offering a wholesome way to savor the goodness of fresh, seasonal produce. Simple, flavorful, and incredibly versatile, this dish is sure to become a go-to addition to your weekly meal rotation!
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Recipe Information
Ingredients
- 4 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh thyme
Instructions
Preheat your oven to 425°F (220°C).
Wash all vegetables thoroughly under cold water. Peel the carrots and trim the ends. Trim the ends of the zucchini, and core and seed the red bell pepper.
Cut the carrots into 1/2-inch rounds, the zucchini into 1/2-inch thick slices, and the red bell pepper into strips. In a large bowl, combine carrots, zucchini, red bell pepper, and broccoli florets.
Drizzle the olive oil over the vegetables in the bowl. Add the garlic powder, onion powder, sea salt, and black pepper. Toss the vegetables well to ensure they are evenly coated with the oil and seasonings.
Spread the seasoned vegetables in a single layer on a large baking sheet, making sure they are spaced apart to promote even roasting.
Place the baking sheet in the preheated oven and roast for about 20–25 minutes, or until the vegetables are tender and have caramelized edges. Stir the vegetables halfway through the cooking time to promote even roasting.
Remove the vegetables from the oven and transfer to a serving platter.
Sprinkle the fresh thyme over the roasted vegetables for added aroma and flavor.
Serve immediately as a side dish to complement your main paleo entrée.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 47.3 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2080 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.
