Roasted Vegetable Mix

Elevate your side dish game with this vibrant Roasted Vegetable Mix, a medley of colorful, nutrient-packed veggies roasted to perfection for an irresistible caramelized finish. Featuring tender baby potatoes, sweet bell peppers, earthy carrots, zucchini, and red onion, this recipe is generously seasoned with olive oil, garlic, and aromatic herbs like thyme and rosemary. Ready in just 50 minutes, this easy-to-make dish is a feast for both the eyes and the palate, with a savory option to sprinkle parmesan cheese for added flavor. Whether served as a healthy side dish or enjoyed on its own, these roasted vegetables are a versatile, crowd-pleasing addition to any table. Perfect for weeknight dinners, holiday meals, or meal prep, this simple yet satisfying recipe will quickly become a staple in your kitchen.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium carrots
• 2 medium zucchini
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large red onion
• 2 cups baby potatoes
• 3 tablespoons olive oil
• 3 large garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and dry all the vegetables thoroughly.

Step 3

Peel the carrots and slice them into 1/2-inch thick sticks.

Step 4

Cut the zucchini and bell peppers into 1-inch chunks.

Step 5

Peel the red onion and cut it into thick wedges.

Step 6

Halve the baby potatoes. Leave the skins on for extra flavor.

Step 7

Mince the garlic cloves or crush them into a paste.

Step 8

In a large mixing bowl, combine all the prepared vegetables.

Step 9

Drizzle the olive oil over the vegetables and add the minced garlic, thyme, rosemary, salt, and black pepper.

Step 10

Toss the vegetables thoroughly until they are evenly coated in the oil and seasoning.

Step 11

Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat.

Step 12

Place the baking sheet in the preheated oven and roast for 35 minutes, stirring halfway through to ensure even cooking.

Step 13

Check for doneness by piercing a carrot or potato with a fork; it should be tender and slightly browned.

Step 14

If using, sprinkle the roasted vegetables with parmesan cheese while still hot for a savory finish.

Step 15

Serve immediately as a side dish or on its own for a light, healthy meal.

Nutrition Facts

Serving size	1776.2 grams (1776.2g)

Amount per serving	% Daily Value*
Calories	1608

Total Fat 74.90g	96%
Saturated Fat 26.40g	132%
Polyunsaturated Fat 4.50g
Cholesterol 107mg	36%
Sodium 7937mg	345%
Total Carbohydrate 178.00g	65%
Dietary Fiber 24.20g	86%
Total Sugars 51.30g
Protein 64.80g	130%

Vitamin D 26IU	128%
Calcium 1725mg	133%
Iron 9mg	50%
Potassium 4641mg	99%

*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: 41.0%

Protein: 15.8%

Carbs: 43.3%