Rosemary Roasted Vegetables
Elevate your side dish game with these savory and aromatic Rosemary Roasted Vegetables! Bursting with vibrant colors and flavors, this recipe combines tender carrots, parsnips, baby potatoes, zucchini, and bell peppers roasted to perfection with a fragrant blend of fresh rosemary and garlic. Tossed in olive oil and seasoned simply with salt and pepper, these vegetables achieve a beautifully caramelized finish after just 35 minutes in the oven. Perfect as a hearty side for any meal or a satisfying vegetarian main, this dish is as healthy as it is delicious. Plus, it’s easy to prep in just 15 minutes, making it ideal for busy weeknights or holiday feasts alike. The irresistible aroma of rosemary-infused vegetables will fill your kitchen, leaving everyone eager to dig in!
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Recipe Information
Ingredients
- 4 medium Carrots
- 3 medium Parsnips
- 1 large Red bell pepper
- 2 medium Zucchini
- 1 large Red onion
- 500 grams Baby potatoes
- 4 large Garlic cloves
- 2 sprigs Fresh rosemary
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Peel and slice the carrots and parsnips into 1/2-inch thick sticks.
Cut the red bell pepper into strips and the zucchini into half-moons about 1/2-inch thick.
Peel and cut the red onion into wedges.
Halve the baby potatoes, or quarter them if they're larger, so all pieces are relatively uniform in size.
Peel the garlic cloves and crush them slightly with the flat side of a knife (do not chop).
Place all the vegetables and garlic onto the prepared baking sheet.
Drizzle the olive oil evenly over the vegetables.
Strip the rosemary leaves off the sprigs and sprinkle them over the vegetables.
Season the vegetables with salt and black pepper.
Toss everything together on the baking sheet until evenly coated with oil and seasoning. Spread the vegetables in a single layer to ensure even roasting.
Roast in the preheated oven for 35 minutes, tossing halfway through, until the vegetables are tender and golden brown at the edges.
Remove from the oven and serve immediately, garnished with additional rosemary if desired.
Nutrition Facts
Calories |
1611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 59.4 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 6329 mg | 135% | |
*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.
