Whole30 Roasted Mixed Vegetables
Elevate your veggie game with this delicious and nutritious Whole30 Roasted Mixed Vegetables recipe! Perfectly seasoned with garlic powder, thyme, olive oil, and a hint of salt and pepper, this colorful medley of carrots, zucchini, broccoli, red bell pepper, and red onion roasts to tender, caramelized perfection in just 30 minutes. With minimal prep time and an easy oven-cooking method, this dish fits seamlessly into a Whole30 diet while bursting with flavor and vibrant textures. Garnished with fresh parsley for a bright finish, these roasted vegetables make a versatile side dish that's perfect for any meal and a great way to enjoy clean, wholesome eating. Whether you're meal-prepping, entertaining, or simply adding more veggies to your plate, this recipe is a crowd-pleaser loaded with nutrients and savory goodness!
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Recipe Information
Ingredients
- 3 medium carrots
- 1 large red bell pepper
- 2 medium zucchini
- 1 head broccoli
- 1 large red onion
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the carrots, then slice them diagonally into 1/4-inch thick pieces.
Cut the red bell pepper into strips and remove the seeds.
Slice the zucchini into 1/4-inch thick rounds.
Cut the broccoli into small florets.
Peel and quarter the red onion; cut each quarter into slices.
In a large mixing bowl, combine all the vegetables.
Drizzle the olive oil over the vegetables and add the garlic powder, dried thyme, salt, and black pepper.
Toss the vegetables until they are evenly coated with the oil and spices.
Spread the vegetables in a single layer on a large baking sheet.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Once done, remove from the oven and transfer to a serving dish.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 9.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 845 mg | 18% | |
*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.
