Roasted Veggies

Elevate your weeknight meals with this vibrant and nutritious Roasted Veggies recipe, a perfect blend of deliciously caramelized carrots, zucchini, red onion, bell peppers, and broccoli. Seasoned with a medley of garlic powder, dried thyme, and smoky paprika, these vegetables are roasted to perfection in just 30 minutes, bringing out their natural sweetness and adding a satisfying crunch. With minimal prep, easy clean-up, and endless serving possibilities—whether as a comforting side dish, a plant-based main course, or atop a bed of grains—this recipe is as versatile as it is flavorful. Discover the art of oven-roasting and turn simple veggies into a mouthwatering, healthy delight!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium carrots
• 2 medium zucchini
• 1 large red onion
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper

Directions

Step 1

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

Step 2

Wash and prep the vegetables: peel the carrots, then slice them diagonally into 1/4-inch thick pieces. Slice the zucchini into half-moons, about 1/4-inch thick. Peel and slice the red onion into thick wedges. Remove the seeds and core from the bell peppers, then chop them into bite-sized pieces. Cut the broccoli florets into small, uniform pieces.

Step 3

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

Step 4

Drizzle the olive oil over the vegetables and toss to coat them evenly.

Step 5

Add the garlic powder, dried thyme, paprika, salt, and ground black pepper. Toss again until the vegetables are well coated with the seasoning.

Step 6

Spread the vegetables out evenly onto the prepared baking sheet in a single layer. Avoid overcrowding to ensure even cooking and caramelization.

Step 7

Roast the vegetables in the preheated oven for 25-30 minutes, tossing them halfway through the cooking time to ensure even browning.

Step 8

Remove the roasted vegetables from the oven once they are tender and slightly caramelized around the edges.

Step 9

Serve the veggies warm as a side dish or enjoy them as a healthy main course.

Nutrition Facts

Serving size	1375.2 grams (1375.2g)

Amount per serving	% Daily Value*
Calories	835

Total Fat 45.20g	58%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 4.50g
Cholesterol 0mg	0%
Sodium 6299mg	274%
Total Carbohydrate 100.30g	36%
Dietary Fiber 22.70g	81%
Total Sugars 50.70g
Protein 18.90g	38%

Vitamin D 0IU	0%
Calcium 291mg	22%
Iron 7mg	36%
Potassium 2647mg	56%

*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: 46.0%

Protein: 8.6%

Carbs: 45.4%