Whole30 Savory Baked Vegetables
Elevate your clean eating routine with these Whole30 Savory Baked Vegetables—a vibrant, nutrient-packed side dish that's as satisfying as it is healthy! Featuring a colorful medley of carrots, sweet potatoes, Brussels sprouts, red bell pepper, zucchini, and red onion, this recipe brings together hearty root vegetables and fresh greens, beautifully roasted to caramelized perfection. Seasoned with a fragrant blend of garlic powder, onion powder, dried thyme, and rosemary, these vegetables burst with savory flavor while staying true to Whole30 guidelines. With just 20 minutes of prep and a quick 35-minute bake, this easy sheet-pan recipe is perfect for meal prep, weeknight dinners, or festive gatherings. Serve these tender, flavorful veggies warm and watch as they steal the spotlight on your table! Keywords: Whole30 recipes, baked vegetables, healthy side dish, paleo-friendly recipes, roasted vegetables.
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Recipe Information
Ingredients
- 4 medium carrots
- 2 large sweet potatoes
- 12 ounces brussels sprouts
- 1 large red bell pepper
- 1 large red onion
- 2 medium zucchini
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
Peel and cut the carrots and sweet potatoes into 1-inch chunks.
Trim the outer leaves and the bottoms of the Brussels sprouts, then slice them in half.
Core the red bell pepper and cut it into 1-inch squares.
Peel and quarter the red onion, then separate the layers.
Slice the zucchini into half-moons, about 1/2-inch thick.
In a large bowl, combine all the chopped vegetables.
Drizzle the olive oil over the vegetables and toss gently to coat them evenly.
In a small bowl, mix together garlic powder, onion powder, dried thyme, dried rosemary, sea salt, and black pepper.
Sprinkle the spice mixture over the vegetables and toss well to ensure the spices are evenly distributed.
Divide the vegetables between the two prepared baking sheets, spreading them out in a single layer to ensure even roasting.
Place the sheets in the oven and bake for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
Remove from the oven and let them cool slightly before serving.
Serve the savory baked vegetables warm as a side dish.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6510 mg | 283% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 75.7 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2306 mg | 49% | |
*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.
