Roasted Vegetables
Transform your everyday veggie routine with this vibrant recipe for perfectly Roasted Vegetables! Bursting with natural flavors, this dish features a colorful medley of carrots, zucchini, red and yellow bell peppers, red onion, and baby potatoes, all seasoned with garlic, olive oil, and aromatic dried herbs like thyme and rosemary. Roasted to golden perfection in just 40 minutes, these veggies develop a mouthwatering caramelized edge while staying tender and packed with nutrients. Add a sprinkle of parmesan cheese for an optional savory kick, and serve as a versatile side dish or a wholesome standalone meal. Simple, healthy, and utterly delicious, this roasted vegetable recipe is a must-try for weeknight dinners or as a standout addition to holiday feasts! Perfect for those searching for easy oven-roasted vegetable recipes or flavorful vegetarian sides.
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Recipe Information
Ingredients
- 4 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 3 minced garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and dry all vegetables. Peel the carrots and red onion. Cut the carrots into thin sticks, the zucchini into half-moons, the bell peppers into strips, and the red onion into wedges. Halve the baby potatoes if they are larger than bite-sized.
Place all prepared vegetables in a large mixing bowl.
Drizzle the olive oil over the vegetables. Add the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Toss well to ensure the vegetables are evenly coated with the seasoning.
Spread the vegetables evenly on the prepared baking sheet. Make sure they are in a single layer to ensure even roasting.
Roast the vegetables in the preheated oven for 35-40 minutes, stirring halfway through to ensure even browning. The vegetables should be tender and slightly caramelized around the edges when done.
Remove from the oven and transfer to a serving dish. If desired, sprinkle with parmesan cheese for extra flavor.
Serve warm as a side dish, or enjoy on its own for a light and wholesome meal.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 6451 mg | 280% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 49.5 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4607 mg | 98% | |
*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.
