Description
Roasted vegetables are a vibrant and delicious dish that elevates any meal. This simple recipe combines carrots, zucchini, bell peppers, and red onion, all roasted to perfection for a tender yet crispy texture. Seasoned with olive oil, rosemary, and thyme, these colorful veggies are not only easy to prepare but also versatile enough to complement various dishes. Perfect for family gatherings or cozy nights in, this roasted vegetable medley will delight both vegetable enthusiasts and skeptics alike.
Ingredients
Scale
- 2 cups carrots (chopped)
- 2 cups zucchini (sliced)
- 2 cups bell peppers (mixed colors, sliced)
- 1 cup red onion (wedged)
- 3 tbsp extra virgin olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the vegetables into uniform pieces.
- In a large bowl, toss the chopped vegetables with olive oil, rosemary, thyme, salt, and pepper.
- Spread the seasoned vegetables evenly on a parchment-lined baking sheet.
- Roast for 25-30 minutes, stirring halfway through until golden brown and tender-crisp.
- Serve warm as a side dish or add to salads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg