Description
This roasted vegetable medley is a colorful, flavorful side dish where each piece is tender with caramelized edges—perfect to pair with any main course or enjoy on its own.
Ingredients
- 2 carrots, peeled and sliced
- 1 zucchini, cut into half moons
- 1 red bell pepper, chopped
- 1 red onion, quartered
- 1.5 cups broccoli florets
- 3 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 tsp garlic powder or 2 cloves garlic, minced
- 1 tsp dried thyme, rosemary, or Italian seasoning (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss all vegetables with olive oil, salt, pepper, garlic, and optional herbs until well coated.
- Spread vegetables in a single layer on the baking sheet, leaving space between pieces.
- Roast for 20–25 minutes, then toss or flip vegetables for even browning.
- Continue roasting for another 10–15 minutes until tender and edges are caramelized.
- Remove from oven, adjust seasoning if needed, and serve warm.
Notes
- Cut vegetables into uniform sizes for even roasting.
- Don’t overcrowd the baking sheet—use two pans if necessary.
- Great as a side, or tossed into salads, pastas, or grain bowls.
- Add tofu or chickpeas for a more filling, protein-rich version.
- Top with lemon juice, balsamic glaze, or Parmesan for extra flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 170
- Sugar: 6g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
