Herb Roasted Vegetables

Elevate your vegetable game with this vibrant and flavorful Herb Roasted Vegetables recipe—a perfect medley of carrots, red bell peppers, zucchini, red onion, and Brussels sprouts, seasoned to perfection with olive oil, garlic powder, and aromatic dried herbs like oregano and thyme. This quick and easy side dish requires just 15 minutes of prep time and roasts to golden perfection in under 30 minutes, resulting in tender yet slightly crisp vegetables with a caramelized finish. Whether served as a healthy side for grilled proteins or enjoyed on its own, these roasted veggies are a nourishing, gluten-free, and vegan-friendly option that's bursting with color, nutrition, and bold herbaceous flavors. Perfect for weeknight dinners or holiday feasts, this recipe is as versatile as it is delicious—be sure to add it to your rotation for a wholesome, crowd-pleasing dish!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 large Carrot
• 2 medium Red Bell Pepper
• 2 medium Zucchini
• 1 large Red Onion
• 250 grams Brussels Sprouts
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Dried Thyme
• 0.5 teaspoon Garlic Powder

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Peel and slice the carrots into 0.5-inch (1 cm) thick rounds.

Step 3

Core and slice the red bell peppers into strips.

Step 4

Slice the zucchini into 0.5-inch (1 cm) thick rounds.

Step 5

Peel and cut the red onion into wedges.

Step 6

Trim the stems off the Brussels sprouts and cut them in half.

Step 7

Place all the prepared vegetables into a large mixing bowl.

Step 8

Drizzle the olive oil over the vegetables, ensuring they're evenly coated.

Step 9

Sprinkle the salt, black pepper, dried oregano, dried thyme, and garlic powder over the vegetables.

Step 10

Toss the vegetables until all pieces are well-seasoned and coated with oil.

Step 11

Spread the vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded for even roasting.

Step 12

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are lightly browned and tender.

Step 13

Remove the vegetables from the oven, taste, and adjust seasoning if necessary.

Step 14

Serve hot as a side dish or on their own, garnished with fresh herbs if desired.

Nutrition Facts

Serving size	1297.8 grams (1297.8g)

Amount per serving	% Daily Value*
Calories	838

Total Fat 44.60g	57%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 4.30g
Cholesterol 0mg	0%
Sodium 6275mg	273%
Total Carbohydrate 98.30g	36%
Dietary Fiber 26.80g	96%
Total Sugars 55.40g
Protein 19.00g	38%

Vitamin D 0IU	0%
Calcium 260mg	20%
Iron 6mg	31%
Potassium 2121mg	45%

*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: 46.1%

Protein: 8.7%

Carbs: 45.2%