Roasted Vegetable Medley

Bursting with color and flavor, this Roasted Vegetable Medley is the ultimate crowd-pleaser and a perfect solution for incorporating more veggies into your meal. Featuring a vibrant array of carrots, zucchini, red bell pepper, broccoli, red onion, and baby potatoes, this dish embraces the simplicity of oven-roasting to create caramelized edges and tender textures. Coated in a fragrant blend of olive oil, garlic powder, dried oregano, and thyme, every bite is infused with savory, herbaceous goodness. Ready in just 45 minutes, this easy side dish is versatile enough to pair with roasted chicken, grilled fish, or even your favorite grain. For an extra touch of indulgence, sprinkle with parmesan cheese before serving. Whether you're meal prepping for the week or entertaining guests, this healthy roasted vegetable recipe is sure to delight!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 medium carrots
• 2 medium zucchini
• 1 large red bell pepper
• 3 cups broccoli florets
• 1 large red onion
• 1 pound baby potatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup parmesan cheese (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or aluminum foil for easy cleanup.

Step 2

Wash and dry all the vegetables thoroughly. Peel the carrots and slice them into 1/4-inch thick rounds.

Step 3

Trim the ends of the zucchini and slice them into half-moons about 1/2-inch thick.

Step 4

Cut the red bell pepper into strips, discarding the seeds and membrane.

Step 5

Separate the broccoli into small florets.

Step 6

Peel the red onion and cut it into thick wedges.

Step 7

Quarter the baby potatoes, leaving the skin on for texture.

Step 8

In a large bowl, combine all the prepared vegetables. Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, dried thyme, salt, and black pepper. Toss everything together to coat the vegetables evenly.

Step 9

Divide the seasoned vegetables evenly between the two prepared baking sheets, spreading them out in a single layer to ensure even roasting.

Step 10

Place the baking sheets in the oven and roast for 25-30 minutes, stirring the vegetables halfway through to ensure they roast evenly.

Step 11

Remove the vegetables from the oven once they are tender and lightly caramelized at the edges.

Step 12

If desired, sprinkle the roasted vegetables with grated parmesan cheese before serving for added flavor.

Step 13

Serve warm as a side dish or enjoy on its own. These roasted vegetables pair wonderfully with roasted chicken, grilled fish, or quinoa for a complete meal.

Nutrition Facts

Serving size	1795.8 grams (1795.8g)

Amount per serving	% Daily Value*
Calories	1400

Total Fat 61.30g	79%
Saturated Fat 17.70g	89%
Polyunsaturated Fat 4.50g
Cholesterol 36mg	12%
Sodium 7293mg	317%
Total Carbohydrate 176.50g	64%
Dietary Fiber 30.10g	108%
Total Sugars 57.70g
Protein 51.80g	104%

Vitamin D 0IU	0%
Calcium 1063mg	82%
Iron 10mg	56%
Potassium 4226mg	90%

*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: 37.7%

Protein: 14.1%

Carbs: 48.2%