Four Veggie Roast

Elevate your side dishes with this vibrant and wholesome Four Veggie Roast, a perfect balance of flavor, texture, and simplicity. Featuring sweet potatoes, red bell peppers, zucchini, and red onions, this recipe transforms everyday vegetables into a mouthwatering medley with a crispy, caramelized exterior and tender interiors. Tossed in olive oil and seasoned with earthy dried rosemary, thyme, smoky paprika, garlic, and a touch of salt and pepper, this oven-roasted dish delivers layers of aromatic goodness. Ready in just an hour, including prep and cook time, it’s a versatile, plant-based recipe that serves four and pairs beautifully with any main course. Garnished with fresh parsley for a pop of color and freshness, it’s a crowd-pleasing option for weeknight dinners or holiday spreads alike. Try this easy roasted vegetable recipe today to add a nutritious and flavorful twist to your meals!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium sweet potato
• 2 large red bell pepper
• 2 medium zucchini
• 1 large red onion
• 3 tablespoons olive oil
• 3 large garlic cloves
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Peel the sweet potatoes and cut them into 1-inch cubes. Place them in a large mixing bowl.

Step 3

Cut the red bell peppers into 1-inch pieces, discarding the stem, seeds, and membranes. Add them to the bowl with the sweet potatoes.

Step 4

Slice the zucchini into thick rounds, about 1/2-inch thick. Add them to the mixing bowl.

Step 5

Peel the red onion, cut it into wedges, and separate the layers slightly. Add the onion to the bowl with the other vegetables.

Step 6

Mince the garlic cloves and add them to the bowl.

Step 7

Drizzle the olive oil over the vegetables, then sprinkle in the rosemary, thyme, paprika, salt, and black pepper. Toss everything together to coat the vegetables evenly.

Step 8

Spread the vegetables out in a single layer on the prepared baking sheet, ensuring some space between pieces for even roasting.

Step 9

Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 10

Remove the veggies from the oven and transfer them to a serving dish.

Step 11

Garnish with freshly chopped parsley for an extra burst of flavor and color. Serve warm.

Nutrition Facts

Serving size	1180.5 grams (1180.5g)

Amount per serving	% Daily Value*
Calories	998

Total Fat 56.00g	72%
Saturated Fat 10.00g	50%
Polyunsaturated Fat 7.60g
Cholesterol 8mg	3%
Sodium 6601mg	287%
Total Carbohydrate 114.10g	41%
Dietary Fiber 20.80g	74%
Total Sugars 58.70g
Protein 14.00g	28%

Vitamin D 0IU	0%
Calcium 240mg	18%
Iron 7mg	38%
Potassium 2487mg	53%

*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: 49.6%

Protein: 5.5%

Carbs: 44.9%