Roasted Gourmet Vegetables
Elevate your dinner table with these Roasted Gourmet Vegetables, a vibrant medley of caramelized carrots, zucchini, bell peppers, and red onion, perfectly seasoned with fresh rosemary and thyme. This quick and easy recipe combines the earthy sweetness of roasted vegetables with the aromatics of garlic and herbs, all brought together with a drizzle of rich olive oil. Ready in under 45 minutes, this oven-roasted dish is not only packed with wholesome flavor but also adds a visually stunning touch to any meal. Whether served as a side dish, paired with grilled proteins, or enjoyed as a vegetarian main, these beautifully roasted vegetables are a healthy and versatile crowd-pleaser that you’ll want to make again and again. Perfect for weeknights, holiday feasts, or meal prepping, this recipe is simplicity at its most delicious!
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Recipe Information
Ingredients
- 4 medium Carrots
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Peel the carrots and cut them into batons (approximately 2-inch long sticks). Slice the zucchini into half-moons about 1/2-inch thick.
Core and remove seeds from the red and yellow bell peppers, then cut into 1-inch square pieces. Peel and quarter the red onion, then separate the layers.
Mince the garlic cloves finely or press them using a garlic press.
In a large mixing bowl, combine the carrots, zucchini, bell peppers, onion, and garlic. Drizzle olive oil over the vegetables and toss to coat evenly.
Sprinkle the vegetables with fresh rosemary, thyme, salt, and black pepper. Toss again until the seasonings are evenly distributed.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid crowding to ensure even roasting.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized around the edges.
Remove the roasted vegetables from the oven and transfer them to a serving platter. Serve warm as a side dish or enjoy on their own.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2151 mg | 94% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 40.1 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2650 mg | 56% | |
*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.
