Roasted Vegetable Mix
Elevate your side dish game with this vibrant Roasted Vegetable Mix, a medley of colorful, nutrient-packed veggies roasted to perfection for an irresistible caramelized finish. Featuring tender baby potatoes, sweet bell peppers, earthy carrots, zucchini, and red onion, this recipe is generously seasoned with olive oil, garlic, and aromatic herbs like thyme and rosemary. Ready in just 50 minutes, this easy-to-make dish is a feast for both the eyes and the palate, with a savory option to sprinkle parmesan cheese for added flavor. Whether served as a healthy side dish or enjoyed on its own, these roasted vegetables are a versatile, crowd-pleasing addition to any table. Perfect for weeknight dinners, holiday meals, or meal prep, this simple yet satisfying recipe will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 3 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 2 cups baby potatoes
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all the vegetables thoroughly.
Peel the carrots and slice them into 1/2-inch thick sticks.
Cut the zucchini and bell peppers into 1-inch chunks.
Peel the red onion and cut it into thick wedges.
Halve the baby potatoes. Leave the skins on for extra flavor.
Mince the garlic cloves or crush them into a paste.
In a large mixing bowl, combine all the prepared vegetables.
Drizzle the olive oil over the vegetables and add the minced garlic, thyme, rosemary, salt, and black pepper.
Toss the vegetables thoroughly until they are evenly coated in the oil and seasoning.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat.
Place the baking sheet in the preheated oven and roast for 35 minutes, stirring halfway through to ensure even cooking.
Check for doneness by piercing a carrot or potato with a fork; it should be tender and slightly browned.
If using, sprinkle the roasted vegetables with parmesan cheese while still hot for a savory finish.
Serve immediately as a side dish or on its own for a light, healthy meal.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 7937 mg | 345% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 51.3 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1725 mg | 133% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4641 mg | 99% | |
*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.
