Whole30 Roasted Vegetables with Feta
Elevate your veggie game with this colorful and nutritious Whole30 Roasted Vegetables with Feta recipe, offering a simple yet flavorful way to enjoy an array of caramelized goodness. Featuring vibrant carrots, red bell pepper, zucchini, red onion, and broccoli florets, these seasonal vegetables are tossed in extra virgin olive oil and a savory blend of garlic powder, oregano, thyme, salt, and pepper—then roasted to perfection for a tender, slightly charred finish. With just 15 minutes of prep and a healthy 30-minute oven bake, this dish is ideal for busy weeknights or as a nutritious side for any meal. Though Whole30-compliant, the addition of tangy feta cheese after roasting makes it a versatile crowd-pleaser. Perfect for those seeking a wholesome vegetable medley that’s bursting with flavor, this recipe is sure to become a staple in your rotation. Grab your baking sheet and bring vibrant roasted vegetables to your table today!
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Recipe Information
Ingredients
- 2 large carrots
- 1 large red bell pepper
- 1 medium zucchini
- 1 small red onion
- 2 cups broccoli florets
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
Instructions
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Line a large baking sheet with parchment paper or a silicone baking mat.
Peel the carrots and slice them into 1/4-inch thick circles.
Cut the red bell pepper into 1-inch pieces, removing the seeds.
Slice the zucchini into 1/4-inch rounds.
Peel the red onion and cut it into similar-sized pieces as the other vegetables.
Combine the carrots, red bell pepper, zucchini, red onion, and broccoli florets in a large mixing bowl.
Add the olive oil, salt, black pepper, garlic powder, dried oregano, and dried thyme to the bowl.
Toss the vegetables well to ensure that they are evenly coated with the oil and seasonings.
Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly charred.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4387 mg | 191% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 32.6 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1400 mg | 30% | |
*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.
