Roasted Oven Vegetables
Brighten your table with the rustic charm of perfectly Roasted Oven Vegetables, a vibrant side dish bursting with flavor and nutrition! This easy recipe brings together hearty carrots, sweet parsnips, crisp bell pepper, tender broccoli, and aromatic red onion, all tossed in a savory blend of olive oil, garlic, thyme, and rosemary. Gently caramelized in the oven at 425°F, these vegetables achieve the ideal balance of crisp-tender textures and rich, roasted flavors. Ready in just under an hour, this colorful medley is a crowd-pleaser for any occasion—pair it with roasted meats, serve alongside pasta, or enjoy as a wholesome vegetarian option. Perfectly seasoned, naturally gluten-free, and loaded with vitamins, it's the ultimate recipe for those seeking easy, healthy, and flavorful side dishes.
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Recipe Information
Ingredients
- 3 large Carrots
- 3 large Parsnips
- 1 large Red Bell Pepper
- 2 cups Broccoli florets
- 1 medium Red Onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 3 large Garlic cloves
Instructions
Preheat your oven to 425°F (220°C).
Peel and cut the carrots and parsnips into similar-sized sticks, about 2 inches long.
Slice the red bell pepper into thin strips after removing the seeds and core.
Cut the red onion into wedges.
Cut the broccoli florets into bite-sized pieces.
Place all the cut vegetables into a large mixing bowl.
Peel and finely chop the garlic cloves, then add them to the vegetables.
Drizzle the olive oil over the vegetables, ensuring they are evenly coated.
Sprinkle salt, black pepper, dried thyme, and dried rosemary over the vegetables.
Toss the vegetables with your hands or a large spoon until they are well coated with oil and seasoning.
Spread the vegetables out evenly on a large baking sheet. Avoid overcrowding the pan for even roasting.
Place the baking sheet in the preheated oven.
Roast the vegetables for 30-35 minutes, stirring halfway through, until they are tender and lightly caramelized at the edges.
Remove the baking sheet from the oven and let the vegetables cool slightly before serving.
Serve the roasted vegetables warm as a side dish to your favorite main course.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3088 mg | 134% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 41.4 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2685 mg | 57% | |
*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.
