Soy-Free Savory Baked Vegetables
Elevate your dinner table with this vibrant and wholesome Soy-Free Savory Baked Vegetables recipe! Perfectly roasted baby potatoes, carrots, zucchini, red bell peppers, mushrooms, and red onions come together with a fragrant blend of fresh rosemary, thyme, and minced garlic, creating a mouthwatering medley of flavors and textures. A splash of bright lemon juice and zest at the end adds a refreshing tang to these tender, caramelized veggies. With just 20 minutes of prep and a seamless oven bake, this recipe is ideal for busy weeknights or as a crowd-pleasing side dish at gatherings. Packed with nutrients, naturally free of soy, and completely plant-based, these roasted vegetables are as healthy as they are delicious.
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Recipe Information
Ingredients
- 4 medium Carrots
- 2 large Red bell peppers
- 2 large Zucchini
- 2 medium Red onions
- 1.5 pounds Baby potatoes
- 8 oz Mushrooms
- 5 large Garlic cloves
- 0.25 cup Olive oil
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 whole Lemon
Instructions
Preheat your oven to 425°F (220°C).
Peel the carrots and slice them into thick rounds.
Cut the bell peppers into strips roughly 1 inch wide.
Slice the zucchini into thick rounds, approximately 0.5-inch in thickness.
Peel the onions and cut them into wedges.
Halve the baby potatoes. If some of the potatoes are larger than the others, you may need to quarter them to ensure even cooking.
Clean and halve the mushrooms.
Mince the garlic cloves.
In a large mixing bowl, combine all the vegetables.
Drizzle the olive oil over the vegetables, ensuring they are well coated.
Add the minced garlic, fresh rosemary, fresh thyme, salt, and black pepper to the bowl, then toss everything together to ensure all vegetables are evenly seasoned.
Transfer the seasoned vegetables to a large baking sheet, spreading them out in an even layer.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized. Stir the vegetables halfway through to ensure even roasting.
While the vegetables are roasting, zest and juice the lemon.
Once the vegetables are done, remove them from the oven and immediately drizzle with the lemon juice and sprinkle the lemon zest over the top.
Toss one last time before serving warm.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8882 mg | 386% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 88.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 7247 mg | 154% | |
*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.
