Paleo Roasted Mixed Vegetables

Elevate your vegetable game with this vibrant and nutrient-packed Paleo Roasted Mixed Vegetables recipe. This gluten-free, dairy-free, and Whole30-friendly dish combines a colorful medley of carrots, zucchini, bell peppers, broccoli, and red onion, perfectly seasoned with fresh rosemary, garlic, a hint of lemon zest, and a drizzle of olive oil. Roasted to tender, caramelized perfection in just 30 minutes, these veggies offer a naturally sweet and savory flavor profile that is both satisfying and healthy. Whether served as a wholesome Paleo side dish or a light main course, this recipe is the ultimate way to transform everyday vegetables into a mouthwatering delight. Perfect for meal prep or weeknight dinners, this dish promises both simplicity and bold flavors that will keep you coming back for more!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 large Carrots
• 2 medium Zucchini
• 2 medium Bell peppers
• 1 large Red onion
• 300 grams Broccoli florets
• 3 tablespoons Olive oil
• 3 large Garlic cloves
• 1 tablespoon Fresh rosemary
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.

Step 2

Wash and peel the carrots, then cut them into 1-inch thick slices.

Step 3

Trim the ends of the zucchini and cut them into half-moon slices, approximately 1/2 inch thick.

Step 4

Deseed the bell peppers and cut them into 1-inch squares.

Step 5

Peel and cut the red onion into thick wedges.

Step 6

In a large mixing bowl, combine the sliced carrots, zucchini, bell peppers, red onion, and broccoli florets.

Step 7

Mince the garlic cloves and chop the fresh rosemary. Add both to the bowl.

Step 8

Pour the olive oil over the vegetables, then add the salt, black pepper, and lemon zest. Toss everything together until the vegetables are well-coated with the oil and seasonings.

Step 9

Spread the vegetables evenly on the prepared baking sheet, ensuring they are in a single layer to promote even roasting.

Step 10

Place the baking sheet in the preheated oven and roast for about 30 minutes, stirring once halfway through the cooking time. The vegetables should be tender and lightly caramelized.

Step 11

Remove from the oven and let them cool slightly. Taste and adjust the seasoning with more salt or pepper, if desired.

Step 12

Serve warm as a side dish or on their own as a healthy Paleo main course.

Nutrition Facts

Serving size	(1426.7g)

Amount per serving	% Daily Value*
Calories	819.5

Total Fat 43.8g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 6414.4mg	0%
Total Carbohydrate 97.8g	0%
Dietary Fiber 24.3g	0%
Total Sugars 55.4g
Protein 21.6g	0%

Vitamin D 0IU	0%
Calcium 368.3mg	0%
Iron 6.6mg	0%
Potassium 2384.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 9.9%

Carbs: 44.9%