Whole30 Perfectly Roasted Vegetables
Transform your everyday side dish into a vibrant, flavor-packed delight with this Whole30 Perfectly Roasted Vegetables recipe. Bursting with colorful carrots, Brussels sprouts, red bell pepper, zucchini, and red onion, this recipe combines fresh, wholesome ingredients with aromatic seasonings like garlic powder, dried thyme, and rosemary. With a quick 15-minute prep time and golden, caramelized results in just 30 minutes of roasting, it’s an ideal addition to your Whole30 meal plan. Drizzled with heart-healthy olive oil and roasted to tender perfection, these veggies are perfect for those embracing clean eating without sacrificing bold, savory flavor. Serve them as a versatile side dish or enjoy them as the centerpiece of a veggie-forward meal—either way, this recipe is a must-try for anyone seeking delicious, nutrient-packed roasted vegetables.
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Recipe Information
Ingredients
- 3 large Carrots
- 1 pound Brussels sprouts
- 1 large Red bell pepper
- 2 medium Zucchini
- 1 large Red onion
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper for easy cleanup.
Peel the carrots and cut them into 1/2-inch thick diagonal slices.
Trim the ends of the Brussels sprouts and cut each in half.
Remove the seeds from the red bell pepper and cut it into 1-inch squares.
Slice the zucchini into 1/2-inch thick rounds.
Cut the red onion into 1/2-inch thick wedges.
In a large mixing bowl, combine all the chopped vegetables.
Drizzle the olive oil over the vegetables, tossing them to ensure they're evenly coated.
Sprinkle garlic powder, dried thyme, dried rosemary, salt, and black pepper over the vegetables, mixing well to distribute the spices.
Divide the vegetables between the two prepared baking sheets, spreading them out into a single layer to ensure even roasting.
Roast the vegetables in the preheated oven for 30 minutes, or until they are golden brown and tender, stirring halfway through the cooking time.
Once done, remove the baking sheets from the oven and let the vegetables cool for a few minutes before serving.
Serve immediately as a side dish or a hearty part of your Whole30 meal.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 10.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1026 mg | 22% | |
*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.
