Whole30 Herb Roasted Vegetables
Elevate your meal prep with this vibrant Whole30 Herb Roasted Vegetables recipe, an aromatic, nutrient-packed side dish that's perfect for clean eating and loaded with flavor. Featuring a medley of colorful carrots, broccoli, red bell pepper, zucchini, and red onion, these veggies are carefully seasoned with fresh rosemary, thyme, parsley, and garlic, then roasted to perfection in olive oil for a golden, caramelized finish. A final drizzle of zesty lemon juice ties the dish together, creating a bright and refreshing taste profile. With just 15 minutes of prep time and 30 minutes in the oven, this gluten-free, dairy-free, and paleo-friendly recipe makes a delicious and healthy addition to any Whole30 menu. Serve it alongside your favorite protein or enjoy it as a standalone dish brimming with wholesome goodness!
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Recipe Information
Ingredients
- 4 large Carrots
- 1 large head Broccoli
- 1 large Red bell pepper
- 2 medium Zucchini
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 tablespoon, chopped Fresh rosemary
- 1 tablespoon, chopped Fresh thyme
- 1 tablespoon, chopped Fresh parsley
- 3 cloves, minced Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Peel the carrots and cut them into 1-inch pieces. Separate the broccoli into florets. Remove the seeds and core from the red bell pepper and cut it into strips. Slice the zucchini into half-moons about 1/2 inch thick. Peel the red onion and cut it into wedges.
In a large mixing bowl, combine the carrots, broccoli, bell pepper, zucchini, and onion.
Drizzle the olive oil over the vegetables. Sprinkle the chopped rosemary, thyme, parsley, and minced garlic over them.
Add the salt and black pepper, tossing everything together until the vegetables are evenly coated in oil and herbs.
Spread the vegetables out in a single layer on a large baking sheet.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and just beginning to brown at the edges, stirring halfway through cooking.
Remove from the oven and drizzle with lemon juice before serving.
Serve immediately as a side dish or as part of a main meal.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6936 mg | 302% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 58.9 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3676 mg | 78% | |
*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.
