Pam's Roasted Vegetables

Vibrant, wholesome, and irresistibly flavorful, Pam’s Roasted Vegetables is a go-to recipe for a perfectly caramelized medley of garden-fresh produce. Featuring tender carrots, sweet red bell peppers, zucchini, red onions, and aromatic whole garlic cloves, this dish is elevated with a drizzle of olive oil and a blend of dried oregano and thyme, creating a savory aroma that fills your kitchen. Roasted to golden perfection in just 35 minutes, these vegetables boast a delightful balance of crispy edges and tender centers. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this easy-to-make recipe is perfect as a healthy side dish or satisfying vegetarian main. With minimal prep and simple ingredients, Pam’s Roasted Vegetables are guaranteed to become a staple in your weekly meal rotation. Ideal for weeknight dinners, holiday feasts, or meal prep, this dish is nutritious, versatile, and packed with flavor.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Carrots
• 2 large Red bell peppers
• 2 medium Zucchini
• 1 large Red onion
• 5 cloves Garlic
• 3 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and peel the carrots, then slice them into thick sticks about 2-3 inches long.

Step 3

Remove the seeds and core from the red bell peppers, then slice them into strips.

Step 4

Slice the zucchini into half-moons about 1/2-inch thick.

Step 5

Peel the red onion and cut it into thick wedges.

Step 6

Peel the garlic cloves, leaving them whole.

Step 7

Place all the chopped vegetables and garlic in a large mixing bowl.

Step 8

Drizzle the vegetables with olive oil and sprinkle with dried oregano, dried thyme, salt, and black pepper.

Step 9

Toss the vegetables thoroughly to ensure they are evenly coated with oil and seasonings.

Step 10

Spread the vegetables in a single layer on a large baking sheet. Use parchment paper for easy cleanup, if desired.

Step 11

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 12

Remove the baking sheet from the oven and sprinkle the roasted vegetables with freshly chopped parsley.

Step 13

Transfer the vegetables to a serving platter and enjoy hot as a side dish or a main course.

Nutrition Facts

Serving size	(1100.0g)

Amount per serving	% Daily Value*
Calories	767.8

Total Fat 44.9g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 6291.4mg	0%
Total Carbohydrate 82.2g	0%
Dietary Fiber 19.6g	0%
Total Sugars 53.1g
Protein 11.5g	0%

Vitamin D 0IU	0%
Calcium 224.2mg	0%
Iron 5.1mg	0%
Potassium 2621.9mg	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: 51.9%

Protein: 5.9%

Carbs: 42.2%