Perfectly Roasted Oven Veggies
Transform your everyday veggies into a delectable masterpiece with "Perfectly Roasted Oven Veggies." This quick and easy recipe brings out the natural sweetness and vibrant flavors of mixed vegetables like carrots, zucchini, bell peppers, cherry tomatoes, and red onions, enhanced by a fragrant blend of olive oil, garlic powder, oregano, and thyme. With just 15 minutes of prep time and a quick roast in the oven, you'll achieve beautifully caramelized edges and a tender bite, perfect as a side dish or salad topper. Toss in a sprinkle of Parmesan cheese for extra richness or garnish with fresh parsley for a pop of color and freshness. Perfect for weeknight dinners or meal prep, these roasted vegetables are as versatile as they are addictive! Keywords: roasted vegetables, oven-roasted, easy side dish, healthy recipes, vegetable recipe.
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Recipe Information
Ingredients
- 5 cups Mixed vegetables (e.g., carrots, bell peppers, zucchini, red onions, and cherry tomatoes)
- 3 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 cup Parmesan cheese, grated (optional)
- 2 tablespoons Fresh parsley, chopped for garnish (optional)
Instructions
Preheat your oven to 425°F (220°C).
Wash and chop the mixed vegetables. For the best roasting, aim for uniform pieces: slicing carrots into sticks, chopping bell peppers and zucchini into cubes, cutting red onions into wedges, and leaving cherry tomatoes whole.
In a large mixing bowl, combine the chopped vegetables with olive oil, kosher salt, freshly ground black pepper, garlic powder, dried oregano, and dried thyme. Toss well to ensure an even coating.
Spread the vegetables evenly on a large baking sheet in a single layer. Crowding the veggies will cause them to steam rather than roast.
Roast in the preheated oven for 25 minutes, stirring halfway through cooking to ensure even roasting and caramelization.
For an extra savory note, sprinkle grated Parmesan cheese over the vegetables during the last 5 minutes of roasting, if desired.
Once the vegetables are tender and slightly browned around the edges, remove them from the oven.
Transfer the roasted vegetables to a serving platter or bowl. Garnish with chopped fresh parsley for a burst of color and freshness, if desired.
Serve hot as a delicious side dish to complement your main course or as a wholesome topping for grains or salads.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 50.1 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1635 mg | 126% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3181 mg | 68% | |
*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.
