Roasted Vegetable Medley
Bursting with color and flavor, this Roasted Vegetable Medley is the ultimate crowd-pleaser and a perfect solution for incorporating more veggies into your meal. Featuring a vibrant array of carrots, zucchini, red bell pepper, broccoli, red onion, and baby potatoes, this dish embraces the simplicity of oven-roasting to create caramelized edges and tender textures. Coated in a fragrant blend of olive oil, garlic powder, dried oregano, and thyme, every bite is infused with savory, herbaceous goodness. Ready in just 45 minutes, this easy side dish is versatile enough to pair with roasted chicken, grilled fish, or even your favorite grain. For an extra touch of indulgence, sprinkle with parmesan cheese before serving. Whether you're meal prepping for the week or entertaining guests, this healthy roasted vegetable recipe is sure to delight!
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Recipe Information
Ingredients
- 4 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 3 cups broccoli florets
- 1 large red onion
- 1 pound baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or aluminum foil for easy cleanup.
Wash and dry all the vegetables thoroughly. Peel the carrots and slice them into 1/4-inch thick rounds.
Trim the ends of the zucchini and slice them into half-moons about 1/2-inch thick.
Cut the red bell pepper into strips, discarding the seeds and membrane.
Separate the broccoli into small florets.
Peel the red onion and cut it into thick wedges.
Quarter the baby potatoes, leaving the skin on for texture.
In a large bowl, combine all the prepared vegetables. Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, dried thyme, salt, and black pepper. Toss everything together to coat the vegetables evenly.
Divide the seasoned vegetables evenly between the two prepared baking sheets, spreading them out in a single layer to ensure even roasting.
Place the baking sheets in the oven and roast for 25-30 minutes, stirring the vegetables halfway through to ensure they roast evenly.
Remove the vegetables from the oven once they are tender and lightly caramelized at the edges.
If desired, sprinkle the roasted vegetables with grated parmesan cheese before serving for added flavor.
Serve warm as a side dish or enjoy on its own. These roasted vegetables pair wonderfully with roasted chicken, grilled fish, or quinoa for a complete meal.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 7293 mg | 317% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 57.7 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1063 mg | 82% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4226 mg | 90% | |
*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.
