Mixed Roasted Vegetables

Elevate your dinner table with this vibrant and healthy Mixed Roasted Vegetables recipe! Bursting with colorful red and yellow bell peppers, tender zucchini, sweet carrots, hearty baby potatoes, and aromatic garlic, this dish is roasted to perfection with a flavorful blend of olive oil, dried thyme, and rosemary. The high-temperature oven roasting caramelizes the edges, bringing out the natural sweetness of the vegetables while keeping them tender and satisfying. Perfect as a side dish for any meal or as a stand-alone vegetarian option, this quick and easy recipe comes together in under an hour, making it ideal for busy weeknights or casual gatherings. Simple, nutritious, and endlessly versatile, these roasted vegetables are a guaranteed crowd-pleaser! Keywords: roasted vegetables recipe, healthy vegetable side dish, easy roasted veggie mix, oven-roasted vegetables, vegetarian side dish.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium zucchini
• 1 medium red onion
• 3 medium carrots
• 12 small baby potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 large garlic cloves

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash all the vegetables thoroughly under cold running water to remove any dirt.

Step 3

Cut the red and yellow bell peppers in half, remove the seeds and stems, and then slice them into strips about 1-inch thick.

Step 4

Trim the ends of the zucchini, cut it in half lengthwise, and then slice it into half-moon shapes roughly 1/2-inch thick.

Step 5

Peel the red onion, cut it in half, and then slice each half into 1/2-inch thick wedges.

Step 6

Peel the carrots, cut them into sticks approximately 2-3 inches long and 1/2-inch thick.

Step 7

Cut the baby potatoes in half; if any are larger than average, quarter them to ensure even cooking.

Step 8

Peel the garlic cloves and either leave them whole or slice them in half if they are exceptionally large.

Step 9

In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil and sprinkle with salt, black pepper, dried thyme, and dried rosemary.

Step 10

Toss the vegetables thoroughly to ensure that they are evenly coated with oil and spices.

Step 11

Spread the vegetables in a single layer on a large baking sheet. Use two sheets if necessary to avoid overcrowding, which can cause the vegetables to steam rather than roast.

Step 12

Place the baking sheet(s) in the preheated oven and roast for about 35 minutes, or until the vegetables are tender and slightly caramelized at the edges.

Step 13

Halfway through the roasting time, take the baking sheet(s) out and stir the vegetables to promote even cooking.

Step 14

Once cooked to your desired level of tenderness and caramelization, remove the vegetables from the oven.

Step 15

Taste and adjust seasoning if needed before serving the mixed roasted vegetables as a delightful side dish.

Nutrition Facts

Serving size	1530.6 grams (1530.6g)

Amount per serving	% Daily Value*
Calories	1129

Total Fat 44.40g	57%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 4.30g
Cholesterol 0mg	0%
Sodium 4410mg	192%
Total Carbohydrate 173.00g	63%
Dietary Fiber 23.60g	84%
Total Sugars 37.50g
Protein 21.70g	43%

Vitamin D 0IU	0%
Calcium 267mg	21%
Iron 8mg	45%
Potassium 4452mg	95%

*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: 33.9%

Protein: 7.4%

Carbs: 58.7%