Vegan Savory Baked Vegetables
Elevate your plant-based meals with this remarkable Vegan Savory Baked Vegetables recipe, a wholesome and colorful medley bursting with flavor! Featuring a blend of nutrient-rich red bell peppers, zucchini, carrots, sweet potatoes, red onion, and broccoli florets, these veggies are seasoned to perfection with fresh rosemary, thyme, garlic powder, and a touch of lemon juice for a zesty finish. Roasted to golden tenderness in extra virgin olive oil, this dish boasts irresistible caramelized edges and a delectable savory aroma. Ready in under an hour, it’s a versatile choice for a satisfying main course or as a vibrant side dish to complement your favorite spreads. Perfect for weeknight dinners or gatherings, this vegan delight promises to impress every palate with its balanced flavors and simplicity.
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Recipe Information
Ingredients
- 2 red bell peppers
- 2 medium zucchini
- 3 medium carrots
- 2 medium sweet potatoes
- 1 large red onion
- 2 cups broccoli florets
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry all the vegetables thoroughly.
Cut the red bell peppers and zucchini into 1-inch pieces.
Peel the carrots and sweet potatoes, then cut them into bite-sized chunks.
Slice the red onion thinly.
In a large mixing bowl, combine the chopped red bell peppers, zucchini, carrots, sweet potatoes, red onion, and broccoli florets.
Add the olive oil, finely chopped fresh rosemary, fresh thyme, garlic powder, salt, and black pepper into the bowl.
Toss the vegetables until they are evenly coated with the olive oil and spices.
Spread the vegetable mixture evenly on a large baking sheet lined with parchment paper.
Place the baking sheet in the preheated oven and bake for 30 to 35 minutes, or until the vegetables are tender and slightly crispy on the edges.
Halfway through the cooking time, stir the vegetables to ensure even roasting.
Once cooked, remove from the oven and drizzle with fresh lemon juice.
Serve warm as a side dish or enjoy it as a light main course.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2299 mg | 100% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 45.6 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2325 mg | 49% | |
*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.
