Description
Simple Roasted Vegetables make the perfect side dish for any meal. This easy oven-roasted vegetable recipe is healthy, gluten-free, vegan, and bursting with flavor. With golden edges and tender centers, these veggies are great for meal prep, salads, or as a wholesome dinner side. Includes carrots, zucchini, peppers, and more!
Ingredients
2 carrots
1 zucchini
1 red bell pepper
1 yellow bell pepper
1 red onion
1 cup broccoli florets
1 cup cauliflower florets
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika (optional)
Instructions
1. Preheat the oven to 425°F (220°C).
2. Wash and dry all vegetables thoroughly.
3. Chop vegetables into similar-sized pieces for even cooking.
4. In a large bowl, toss the veggies with olive oil, salt, pepper, garlic powder, and paprika.
5. Spread vegetables evenly on a baking sheet in a single layer.
6. Roast for 25 to 35 minutes, stirring halfway through, until tender and golden brown.
7. Serve warm or let cool for salads, bowls, or wraps.
Notes
Use two pans if vegetables are crowded to ensure they roast and don’t steam.
Cut carrots thinner as they take longer to cook than softer veggies.
Store leftovers in the fridge and reheat in the oven or skillet to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx)
- Calories: 110
- Sugar: 5g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg