Oven-Roasted Mixed Vegetables

Transform your favorite vegetables into a vibrant, nutrient-packed dish with this Oven-Roasted Mixed Vegetables recipe! Bursting with the natural sweetness of carrots, red bell peppers, and cherry tomatoes, alongside the earthy flavors of zucchini, broccoli, and red onion, this recipe is a vegetable-lover's dream. Coated in olive oil and seasoned with a fragrant blend of garlic powder, thyme, and rosemary, every bite is perfectly crisp and caramelized. Ready in just under 45 minutes, this oven-roasted vegetable medley is an easy, healthy side dish that pairs beautifully with roasted meats, pasta, or grain bowls. Perfect for meal prepping or impressing guests with a colorful, flavorful platter, these roasted vegetables are a delicious way to celebrate seasonal produce!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium carrots
• 1 large red bell pepper
• 2 medium zucchini
• 1 large red onion
• 1 pint cherry tomatoes
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary

Directions

Step 1

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

Step 2

Peel the carrots and cut them into 1-inch thick sticks.

Step 3

Slice the red bell pepper into strips, about 1 inch wide.

Step 4

Cut the zucchini into 1/2-inch thick slices.

Step 5

Peel the red onion and cut it into wedges.

Step 6

Wash and halve the cherry tomatoes.

Step 7

In a large bowl, combine the prepared carrots, red bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets.

Step 8

Drizzle olive oil over the vegetables, making sure to coat them evenly.

Step 9

Sprinkle the salt, ground black pepper, garlic powder, dried thyme, and dried rosemary over the vegetables. Toss well to ensure even distribution of the spices.

Step 10

Spread the vegetables in a single layer on the prepared baking sheet, ensuring they do not overlap to promote even roasting.

Step 11

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized at the edges. Stir halfway through the cooking time for even roasting.

Step 12

Remove from the oven and serve immediately, either as a side dish or mixed into a salad or grain bowl.

Nutrition Facts

Serving size	1487.4 grams (1487.4g)

Amount per serving	% Daily Value*
Calories	838

Total Fat 45.20g	58%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 4.50g
Cholesterol 0mg	0%
Sodium 6354mg	276%
Total Carbohydrate 100.00g	36%
Dietary Fiber 24.90g	89%
Total Sugars 61.40g
Protein 19.00g	38%

Vitamin D 0IU	0%
Calcium 324mg	25%
Iron 6mg	35%
Potassium 2971mg	63%

*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: 8.6%

Carbs: 45.3%