Roasted Veggies
Elevate your weeknight meals with this vibrant and nutritious Roasted Veggies recipe, a perfect blend of deliciously caramelized carrots, zucchini, red onion, bell peppers, and broccoli. Seasoned with a medley of garlic powder, dried thyme, and smoky paprika, these vegetables are roasted to perfection in just 30 minutes, bringing out their natural sweetness and adding a satisfying crunch. With minimal prep, easy clean-up, and endless serving possibilities—whether as a comforting side dish, a plant-based main course, or atop a bed of grains—this recipe is as versatile as it is flavorful. Discover the art of oven-roasting and turn simple veggies into a mouthwatering, healthy delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium carrots
- 2 medium zucchini
- 1 large red onion
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash and prep the vegetables: peel the carrots, then slice them diagonally into 1/4-inch thick pieces. Slice the zucchini into half-moons, about 1/4-inch thick. Peel and slice the red onion into thick wedges. Remove the seeds and core from the bell peppers, then chop them into bite-sized pieces. Cut the broccoli florets into small, uniform pieces.
In a large mixing bowl, combine all the prepped vegetables.
Drizzle the olive oil over the vegetables and toss to coat them evenly.
Add the garlic powder, dried thyme, paprika, salt, and ground black pepper. Toss again until the vegetables are well coated with the seasoning.
Spread the vegetables out evenly onto the prepared baking sheet in a single layer. Avoid overcrowding to ensure even cooking and caramelization.
Roast the vegetables in the preheated oven for 25-30 minutes, tossing them halfway through the cooking time to ensure even browning.
Remove the roasted vegetables from the oven once they are tender and slightly caramelized around the edges.
Serve the veggies warm as a side dish or enjoy them as a healthy main course.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6299 mg | 274% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 50.7 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2647 mg | 56% | |
*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.
