Whole30 Oven Roasted Vegetables
Elevate your healthy meal prep with these vibrant and flavorful Whole30 Oven Roasted Vegetables! Packed with a nourishing medley of carrots, broccoli, cauliflower, red bell peppers, zucchini, and red onion, this recipe showcases the natural sweetness of fresh produce, enhanced by a simple yet aromatic blend of garlic powder, oregano, sea salt, and black pepper. Roasted to caramelized perfection in extra virgin olive oil, these veggies are a nutrient-dense side dish that pairs beautifully with any protein. Ready in under an hour with just 20 minutes of prep time, this hassle-free recipe is perfect for busy weeknights or make-ahead meals. Whether you're following the Whole30 program, meal prepping, or simply craving wholesome comfort food, these roasted vegetables are the ultimate guilt-free indulgence.
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Recipe Information
Ingredients
- 4 medium carrots
- 1 head broccoli
- 1 head cauliflower
- 2 medium red bell pepper
- 2 medium zucchini
- 1 large red onion
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash and peel the carrots. Slice them into thin rounds or diagonal pieces about 1/4-inch thick.
Separate the broccoli into florets. Discard the thick stem and any woody parts.
Separate the cauliflower into florets as well, ensuring the pieces are roughly the same size for even cooking.
Remove seeds and stems from the red bell peppers, and slice them into 1-inch wide strips.
Slice the zucchini into 1/2-inch thick rounds. If the zucchini is large, you may prefer to cut the rounds in half for more bite-sized pieces.
Peel the red onion, cut it in half, and slice it into thick wedges.
In a large mixing bowl, combine all the prepared vegetables.
Drizzle the olive oil over the vegetables, and then add garlic powder, dried oregano, sea salt, and black pepper.
Toss the vegetables until they are well-coated in the olive oil and spice mixture.
Spread the vegetables evenly on the prepared baking sheet in a single layer to ensure even roasting.
Roast the vegetables in the preheated oven for about 25-30 minutes. Turn the vegetables halfway through the cooking time to ensure they roast evenly.
The veggies should be tender and slightly caramelized when done. Remove them from the oven and let them cool for a few minutes before serving.
Serve the roasted vegetables warm as a side dish or incorporate them into your favorite Whole30 meals.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7637 mg | 332% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 70.8 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 5277 mg | 112% | |
*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.
