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Easy Roasted Vegetables
This Easy Roasted Vegetables recipe is a simple, healthy, and delicious way to prepare a variety of vegetables. Roasting brings out the natural sweetness and depth of flavor, while a light seasoning gives them the perfect balance of savory. You can use any combination of your favorite vegetables, making it versatile and adaptable. Perfect as a side dish, or even tossed into a salad or pasta.
Ingredients
2 cups carrots, peeled and cut into 1- inch pieces
2 cups broccoli florets
1 red bell pepper, slices
1 zucchini, sliced
1 medium red onion, cut into wedges
3 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme (or rosemary)
½ tsp salt (or to taste)
½ tsp black pepper (or to taste)
1 tbsp balsamic vinegar (optional for extra flavor)
Instructions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
Wash and chop the vegetables into uniform pieces to ensure they cook evenly.
In a large bowl, toss the carrots, broccoli, bell pepper, zucchini, and red onion with olive oil, garlic powder, dried thyme, salt, and black pepper until evenly coated.
3. Roast the Vegetables:
Spread the seasoned vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly browned around the edges.
4. Finish and Serve:
Drizzle with balsamic vinegar (if using) for added flavor and toss to combine.
Serve warm as a side dish or enjoy on its own!
Nutritional Information
(Values may vary based on ingredient brands and portion sizes.)
Calories: 150 kcal
Protein: 3g
Carbohydrates: 25g
Fat: 7g
Saturated Fat: 1g
Fiber: 7g
Sodium: 300mg
Notes & Variations
Vegetable Choices: Feel free to swap out vegetables based on what you have on hand or what’s in season. Good options include sweet potatoes, cauliflower, parsnips, or Brussels sprouts.
Herb Variations: Experiment with fresh or dried herbs like oregano, basil, or parsley for different flavors.
Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper for some heat.
Vegan & Gluten-Free: This recipe is naturally both vegan and gluten-free, making it a great choice for various dietary preferences.
Meal Prep: These roasted vegetables can be stored in the fridge for up to 4 days and are perfect for adding to salads, grain bowls, or even scrambled eggs for breakfast.
These Easy Roasted Vegetables are a quick, healthy, and versatile side that pairs with nearly any meal. Plus, roasting
vegetables enhances their natural flavors, making them incredibly tasty with minimal effort. Enjoy!