Description
This oven roasted vegetables recipe is a vibrant, healthy side dish packed with flavor. Featuring carrots, broccoli, bell peppers, and more, it’s naturally vegan, gluten-free, and perfect for any dinner table. Learn how to roast vegetables in the oven for caramelized perfection. Ideal for meal prep, holidays, or everyday meals.
Ingredients
2 large carrots
1 head broccoli, cut into florets
1 red bell pepper
1 medium red onion
1 zucchini
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme or rosemary (optional)
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Chop all vegetables into even-sized pieces for consistent roasting.
3. In a large bowl, toss the vegetables with olive oil, garlic powder, salt, pepper, and dried herbs if using.
4. Spread them out in a single layer on the baking sheet, avoiding overcrowding.
5. Roast for 25 to 30 minutes, stirring halfway, until vegetables are golden and tender.
6. Serve warm and enjoy or store leftovers for later.
Notes
Keep vegetables in uniform size to ensure even roasting.
Use two trays if needed to avoid steaming.
Switch up the veggies based on what’s seasonal or available.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 130
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg