Whole30 Easy Baked Vegetables
Elevate your meal prep with this vibrant and wholesome Whole30 Easy Baked Vegetables recipe that’s as simple as it is flavorful. Perfectly roasted broccoli florets, sweet carrots, crisp red bell pepper, and tender zucchini come together on a single baking sheet, seasoned with aromatic garlic powder, onion powder, and dried thyme for a savory medley of deliciousness. This gluten-free, dairy-free, and paleo-friendly dish is ready in under 40 minutes, making it ideal for busy weeknight dinners or a hearty side for any occasion. Whether you’re following a Whole30 plan or simply craving clean eating options, these oven-baked vegetables deliver satisfying texture and irresistible caramelization in every bite.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 3 medium Carrots
- 1 large Red bell pepper
- 1 large Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash all the vegetables thoroughly under running water and pat them dry with a clean kitchen towel.
Cut the broccoli into small florets and set aside.
Peel the carrots and slice them diagonally into 1/4-inch thick pieces.
Remove the seeds from the red bell pepper and cut it into 1-inch squares.
Slice the zucchini into 1/4-inch thick rounds.
In a large mixing bowl, combine broccoli, carrots, red bell pepper, and zucchini.
Drizzle the vegetables with the olive oil and sprinkle garlic powder, onion powder, dried thyme, salt, and black pepper evenly over them.
Toss the vegetables gently until they are well coated with oil and spices.
Spread the vegetables out in a single layer on a large baking sheet lined with parchment paper.
Bake in the preheated oven for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
Remove the baking sheet from the oven and let the vegetables cool for a couple of minutes before serving.
Transfer the roasted vegetables to a serving platter and enjoy!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4937 mg | 215% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 34.2 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1565 mg | 33% | |
*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.
