Roasted Oven Vegetables

Elevate your side dish game with this vibrant and nutrient-packed recipe for Roasted Oven Vegetables! Bursting with the natural sweetness of caramelized carrots, parsnips, and red bell pepper, paired perfectly with tender broccoli florets and savory wedges of red onion, this dish is a feast for both the eyes and taste buds. Coated in a fragrant blend of olive oil, garlic, dried thyme, and rosemary, every bite is infused with rich, earthy flavors. Ready in just under an hour, this versatile, plant-based side is ideal for weeknight dinners or holiday feasts. Serve these perfectly roasted vegetables warm, and let their golden-brown edges and irresistible aroma steal the spotlight. Keywords: roasted vegetables, oven-roasted, healthy side dish, thyme and rosemary recipes, caramelized vegetables.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 large Carrots
• 3 large Parsnips
• 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
• 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

Peel and cut the carrots and parsnips into similar-sized sticks, about 2 inches long.

Step 3

Slice the red bell pepper into thin strips after removing the seeds and core.

Step 4

Cut the red onion into wedges.

Step 5

Cut the broccoli florets into bite-sized pieces.

Step 6

Place all the cut vegetables into a large mixing bowl.

Step 7

Peel and finely chop the garlic cloves, then add them to the vegetables.

Step 8

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

Step 9

Sprinkle salt, black pepper, dried thyme, and dried rosemary over the vegetables.

Step 10

Toss the vegetables with your hands or a large spoon until they are well coated with oil and seasoning.

Step 11

Spread the vegetables out evenly on a large baking sheet. Avoid overcrowding the pan for even roasting.

Step 12

Place the baking sheet in the preheated oven.

Step 13

Roast the vegetables for 30-35 minutes, stirring halfway through, until they are tender and lightly caramelized at the edges.

Step 14

Remove the baking sheet from the oven and let the vegetables cool slightly before serving.

Step 15

Serve the roasted vegetables warm as a side dish to your favorite main course.

Nutrition Facts

Serving size	1136.6 grams (1136.6g)

Amount per serving	% Daily Value*
Calories	1002

Total Fat 54.50g	70%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 7.30g
Cholesterol 8mg	3%
Sodium 3088mg	134%
Total Carbohydrate 122.50g	45%
Dietary Fiber 30.90g	110%
Total Sugars 41.40g
Protein 17.90g	36%

Vitamin D 0IU	0%
Calcium 382mg	29%
Iron 7mg	37%
Potassium 2685mg	57%

*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: 46.6%

Protein: 6.8%

Carbs: 46.6%