Simple Roasted Vegetables

Bring vibrant flavor and rustic charm to your table with this Simple Roasted Vegetables recipe, a wholesome medley of carrots, zucchini, bell peppers, red onion, and baby potatoes seasoned to perfection with garlic, thyme, and rosemary. Roasted to golden tenderness in just 30 minutes, these oven-baked vegetables boast crispy edges and caramelized goodness that elevate them from side dish to star of your meal. Prep time is a breeze at just 20 minutes, making this a quick and healthy option packed with nutrients, bold colors, and natural sweetness. Whether you’re pairing them with grilled meats, topping a grain bowl, or serving them as a satisfying vegetarian main, these roasted veggies are a guaranteed crowd-pleaser. Perfect for meal prep or weeknight dinners, this recipe will become your go-to for effortless, delicious home cooking.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium carrots
• 1 large zucchini
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium red onion
• 10 pieces baby potatoes
• 3 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Wash and dry all vegetables. Cut the carrots and zucchini into 1/2-inch thick slices.

Step 3

Chop the red and yellow bell peppers into 1-inch pieces. Peel and slice the red onion into thin wedges.

Step 4

Halve the baby potatoes. If they are larger, quarter them to ensure even baking.

Step 5

Place all the prepared vegetables in a large mixing bowl.

Step 6

Mince the garlic cloves and add them to the vegetable mix.

Step 7

Drizzle the olive oil over the vegetables, ensuring they are well coated.

Step 8

Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the vegetables.

Step 9

Using your hands or a spatula, toss the vegetables until they are evenly coated with oil and seasonings.

Step 10

Spread the vegetables in a single layer on the prepared baking sheet.

Step 11

Roast the vegetables in the preheated oven for 25 to 30 minutes, or until they are tender and browned around the edges.

Step 12

Stir the vegetables halfway through the cooking time to ensure even roasting.

Step 13

Once done, remove from the oven and serve warm as a side dish or enjoy as a light main course.

Nutrition Facts

Serving size	(1326.6g)

Amount per serving	% Daily Value*
Calories	1013.1

Total Fat 44.2g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 4869.5mg	0%
Total Carbohydrate 145.7g	0%
Dietary Fiber 19.3g	0%
Total Sugars 36.5g
Protein 18.2g	0%

Vitamin D 0IU	0%
Calcium 221.7mg	0%
Iron 7.0mg	0%
Potassium 3748.4mg	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: 37.8%

Protein: 6.9%

Carbs: 55.3%