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Ingredients
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 tablespoon olive oil
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil and thyme)
- 1/2 tablespoon garlic powder
- Optional Add-Ons
- Rosemary or thyme sprigs
- Balsamic drizzle, for serving
- More heat: red pepper flakes
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easier clean-up.
- Prepare the Vegetables: Wash each vegetable and chop them into equal size uniformly. Combine with the rest of ingredients in a large mixing bowl.
- Season the vegetables: sprinkle salt, pepper, Italian herbs, and garlic powder over the veggies with olive oil. Mix everything, and you will get the seasoning all over the veggies.
- Arrange on the Baking Sheet: Lay the vegetables out in a single layer across your prepared sheet pan. Do not overcrowd them too much; in a pinch, use two baking sheets to make sure they fry and steam.
- Roast the Vegetables: Transfer the baking sheet to the oven and roast for 20 to 25 minutes, flipping halfway through or until vegetables are tender with a golden brown crust.
- Serve: Take out of the oven and garnish with some fresh herbs or even a touch of balsamic if you want. Eat warm as a side or stir into any grains you like for a healthy meal. Pair with our Roast Chicken or Herb Pasta with Garlic Lemon Sauce for a wholesome meal.
Looking for more healthy sides? Try our Scalloped Potatoes or Cucumber and Avocado Salad
Tips and Variations
- Choice of Vegetables: The best part about this recipe is that you can use and adjust the choice of vegetables as per your liking. You could also add some extra vegetables that may not go to waste, like Brussels sprouts, sweet potatoes, and cherry tomatoes, which would all work well.
- To keep those in tip-top shape as well: All veggies are only piled 1 deep, so napping or overlapping did not occur.
- Try Different Spices: Play around with the spice combination that you use in this chilli to see what tastes good. Smoked paprika, cumin, or even some curry powder are all fun spices to beat on.
- Fresh rosemary or thyme (chopped finely): They complement the veggies beautifully in terms of aroma and flavour as well. Toss them in before roasting for a hit of that herby flavour.
- Leftovers: Refrigerate leftovers in an airtight container for up to 4 days. Heat for a few minutes in an oven to remain crispy.
Nutrition Information
- Calories: You will get 130k calories with this meal.
- Carbohydrates: Carbohydrates are the brain's fuel source; here, 15 g of carbohydrates is obtained.
- Protein: An amount of 3 g of protein is obtained with this meal, which is very important for muscle repair and growth.
- Fat: An amount of 8 g is served, which helps you to keep on the diet.
- Sodium: 350 mg of sodium is used.
- Fibre: 5 g of fibre is obtained here.
- Sugars: 6 g of sugar is contained here depending on the fruits and honey used.
- Calcium: 40 mg of calcium is obtained.
- Iron: 60 mg of iron is obtained in this recipe.
- Cholesterol: 30 mg of cholesterol is obtained here.
Oven-roasted vegetables are so quick, healthy and colorful to add zing into any meal with sophistication. Roasted vegetables are a nice side dish that can be used year round and with whatever veggies you like or what is in season at the market. Requires very few ingredients and minimal preparation to yield a caramelized and golden batch of veggies millions have already fallen in love with. Also perfect as a side, on top of some salad or even just for snacking them away.
