Roasted Veggie
A vibrant and nutritious side dish or main course, featuring roasted vegetables like carrots, zucchini, bell peppers, and broccoli, with crispy caramelized edges and deep, natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
2 carrots, peeled and chopped
2 zucchini, chopped
2 bell peppers, chopped
1 red onion, chopped
2 cups broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme or rosemary
Salt, to taste
Black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop all vegetables into similar-sized pieces for even cooking.
- Place the vegetables on a large baking sheet in a single layer.
- Drizzle with olive oil and sprinkle with garlic powder, herbs, salt, and pepper.
- Toss to coat the vegetables evenly.
- Roast in the oven for 25-30 minutes, flipping halfway through, until the vegetables are tender and golden brown on the edges.
- Serve hot, warm, or at room temperature.
Notes
- For extra brightness, drizzle balsamic glaze or lemon juice after roasting.
- Try seasonal vegetables like butternut squash, Brussels sprouts, or asparagus for variety.
- For added richness, sprinkle grated Parmesan or crumbled feta on top after roasting.
- Add chickpeas or tofu before roasting for a protein boost.
- Ensure vegetables are spread out on the pan to avoid sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://thefamilycooking.com/roasted-veggie/
