Description
This oven roasted vegetables recipe is an easy, healthy, and flavorful side dish made with carrots, broccoli, zucchini, and more. Perfect for weeknight dinners, holiday spreads, or meal prep, these crispy, caramelized vegetables are gluten-free, vegetarian, and endlessly customizable.
Ingredients
2 carrots
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 red bell pepper
1 zucchini
1 red onion
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme or Italian seasoning
Instructions
1. Preheat oven to 425°F (220°C).
2. Chop all vegetables into similar-sized chunks for even cooking.
3. Place vegetables in a large mixing bowl. Drizzle with olive oil and add salt, pepper, garlic powder, and dried herbs. Toss to coat.
4. Spread vegetables in a single layer on a large baking sheet. Use two pans if necessary to avoid crowding.
5. Roast for 25 to 30 minutes, flipping halfway through, until vegetables are golden brown on the edges and tender inside.
6. Serve warm or let cool and refrigerate for later use.
Notes
Make sure vegetables are spread in one layer to avoid steaming.
Use parchment paper for easier cleanup and better caramelization.
Feel free to substitute or add vegetables like parsnips, squash, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 145
- Sugar: 5g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg