Seasoned Roast Vegetables
Transform your dinner table with these vibrant, perfectly Seasoned Roast Vegetables—a hearty, colorful medley of carrots, bell peppers, zucchini, red onion, and baby potatoes, all roasted to golden perfection. Tossed in olive oil and a fragrant blend of garlic powder, paprika, oregano, thyme, salt, and black pepper, this easy recipe delivers rich, caramelized textures with every bite. Ready in under an hour, including only 15 minutes of prep time, these oven-roasted vegetables make a versatile side dish for any meal or can be enjoyed as a satisfying standalone entrée. Garnished with fresh parsley, they’re as visually stunning as they are flavorful, making them the ultimate go-to choice for healthy, delicious home cooking. Perfect for weeknight dinners, meal prep, or holiday feasts, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 large carrots
- 2 medium bell pepper (any color)
- 2 medium zucchini
- 1 large red onion
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and peel the carrots, then cut them into thick sticks about 2-3 inches long.
Core and seed the bell peppers, then cut them into 1-inch squares.
Slice the zucchini into thick rounds about 1/2 inch thick.
Peel the red onion and cut it into wedges.
Scrub the baby potatoes thoroughly and cut them into halves or quarters, depending on their size, to ensure even cooking.
In a large mixing bowl, combine the prepared vegetables.
Drizzle the olive oil over the vegetables and toss to coat them evenly.
Sprinkle the garlic powder, paprika, dried oregano, dried thyme, salt, and black pepper over the vegetables. Toss them again to distribute the seasoning evenly.
Spread the seasoned vegetables out in an even layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting.
Place the baking sheet in the preheated oven and roast the vegetables for 35-40 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove the roasted vegetables from the oven. Taste and adjust seasoning if needed.
Optional: Sprinkle with freshly chopped parsley for a burst of freshness before serving.
Serve warm as a side dish or enjoy them on their own for a light and healthy meal.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6281 mg | 273% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 57.6 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4478 mg | 95% | |
*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.
