Roasted Mixed Vegetables
Elevate your side dish game with this vibrant and nutritious Roasted Mixed Vegetables recipe, featuring a medley of carrots, red bell pepper, zucchini, red onion, and baby potatoes. Perfectly seasoned with olive oil, fragrant thyme, and earthy rosemary, this easy-to-make dish offers a delightful balance of crisp textures and caramelized flavors. Ready in just 45 minutes, including prep and cook time, these veggies are roasted to perfection, creating a golden-brown finish that pairs beautifully with nearly any main course. Whether served piping hot or used as an ingredient for salads or grain bowls, this crowd-pleaser is a must-have addition to your menu. Ideal for meal prep, festive gatherings, or weeknight dinners, this recipe combines simplicity and bold taste in every bite.
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Recipe Information
Ingredients
- 2 medium carrots
- 1 large red bell pepper
- 1 medium zucchini
- 1 medium red onion
- 200 grams baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Wash and peel the carrots, then cut them into 1-inch pieces.
Core the red bell pepper and remove the seeds, then cut it into bite-sized pieces.
Trim the ends off the zucchini and slice it into 1/2-inch rounds.
Peel the red onion and cut it into wedges, separating the layers.
Cut the baby potatoes into halves or quarters, depending on their size, to ensure even cooking.
In a large mixing bowl, combine the carrots, bell pepper, zucchini, onion, and potatoes.
Drizzle the olive oil over the vegetables and add salt, black pepper, thyme, and rosemary.
Toss the vegetables until they are well coated with oil and seasonings.
Spread the vegetables evenly in a single layer on a large baking sheet.
Roast in the preheated oven for 30 minutes, stirring halfway through to ensure even cooking.
Check for doneness: the vegetables should be tender and slightly caramelized at the edges.
Remove from the oven and transfer to a serving platter. Adjust seasoning if necessary.
Serve hot as a side dish or as a topping for salads or grain bowls.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 573 mg | 12% | |
*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.
