Easy Roasted Veggies

Transform your weeknight meals with this vibrant and nutritious Easy Roasted Veggies recipe, a simple yet flavor-packed dish that's perfect as a side or meal prep staple. Featuring a colorful medley of carrots, zucchini, red bell pepper, broccoli florets, and red onion, this recipe highlights the natural sweetness of fresh vegetables roasted to perfection. Tossed in olive oil and seasoned with garlic powder, dried oregano, and thyme, these veggies emerge from the oven with crispy, caramelized edges and a tender, flavorful interior. Ready in just 40 minutes with minimal prep, this recipe is a time-saving, versatile option for healthy eating. Serve them hot alongside your favorite protein or enjoy them cold in salads and grain bowls—either way, they're irresistibly delicious!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium Carrots
• 2 medium Zucchini
• 1 large Red bell pepper
• 2 cups Broccoli florets
• 1 medium Red onion
• 3 tablespoons 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

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2

Wash and dry all the vegetables thoroughly.

Step 3

Peel the carrots and slice them into approximately 1/4-inch rounds.

Step 4

Cut the zucchini into thick half-moons.

Step 5

Remove the seeds from the red bell pepper and slice it into bite-sized strips.

Step 6

Cut the red onion into wedges, separating the layers slightly.

Step 7

Place all the prepared vegetables, including the broccoli florets, into a large mixing bowl.

Step 8

Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, garlic powder, dried oregano, and dried thyme.

Step 9

Toss the vegetables thoroughly until they are evenly coated with the oil and seasonings.

Step 10

Spread the seasoned vegetables onto the prepared baking sheet in a single layer, making sure they are not overcrowded.

Step 11

Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking.

Step 12

Remove the vegetables from the oven once they are tender and lightly browned on the edges.

Step 13

Serve immediately as a side dish or store in an airtight container in the fridge for up to 4 days.

Nutrition Facts

Serving size	1103.4 grams (1103.4g)

Amount per serving	% Daily Value*
Calories	749

Total Fat 44.40g	57%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 4.50g
Cholesterol 0mg	0%
Sodium 6290mg	273%
Total Carbohydrate 80.20g	29%
Dietary Fiber 19.10g	68%
Total Sugars 49.60g
Protein 15.60g	31%

Vitamin D 0IU	0%
Calcium 266mg	20%
Iron 5mg	29%
Potassium 2028mg	43%

*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.

Source of Calories

Fat: 51.0%

Protein: 8.0%

Carbs: 41.0%