Soy-Free Savory Baked Vegetables

Transform your weeknight meals with this vibrant and nutrient-packed recipe for Soy-Free Savory Baked Vegetables. Featuring an array of wholesome ingredients like carrots, zucchini, baby potatoes, and mushrooms, this dish is seasoned with fresh rosemary, thyme, and garlic for irresistible flavor. Roasted to perfection at high heat, the vegetables develop a tender texture with beautifully caramelized edges. A bright splash of lemon juice and zest added post-bake takes these veggies to the next level, infusing them with a fresh, tangy finish. Ready in just one hour, this easy, one-pan recipe is perfect as a comforting standalone meal or a versatile side dish. Whether you're meal prepping for the week or serving guests, this soy-free, vegetarian delight is bound to impress while accommodating dietary restrictions.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium Carrots
• 2 large Red bell peppers
• 2 large Zucchini
• 2 medium Red onions
• 1.5 pounds Baby potatoes
• 8 oz Mushrooms
• 5 large Garlic cloves
• 0.25 cup Olive oil
• 1 tablespoon Fresh rosemary
• 1 tablespoon Fresh thyme
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 whole Lemon

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Peel the carrots and slice them into thick rounds.

Step 3

Cut the bell peppers into strips roughly 1 inch wide.

Step 4

Slice the zucchini into thick rounds, approximately 0.5-inch in thickness.

Step 5

Peel the onions and cut them into wedges.

Step 6

Halve the baby potatoes. If some of the potatoes are larger than the others, you may need to quarter them to ensure even cooking.

Step 7

Clean and halve the mushrooms.

Step 8

Mince the garlic cloves.

Step 9

In a large mixing bowl, combine all the vegetables.

Step 10

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

Step 11

Add the minced garlic, fresh rosemary, fresh thyme, salt, and black pepper to the bowl, then toss everything together to ensure all vegetables are evenly seasoned.

Step 12

Transfer the seasoned vegetables to a large baking sheet, spreading them out in an even layer.

Step 13

Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized. Stir the vegetables halfway through to ensure even roasting.

Step 14

While the vegetables are roasting, zest and juice the lemon.

Step 15

Once the vegetables are done, remove them from the oven and immediately drizzle with the lemon juice and sprinkle the lemon zest over the top.

Step 16

Toss one last time before serving warm.

Nutrition Facts

Serving size	(2500.3g)

Amount per serving	% Daily Value*
Calories	1755.1

Total Fat 68.8g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 9.8g
Cholesterol 0mg	0%
Sodium 8882.0mg	0%
Total Carbohydrate 260.2g	0%
Dietary Fiber 40.0g	0%
Total Sugars 88.7g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 437.7mg	0%
Iron 12.0mg	0%
Potassium 7246.6mg	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: 34.1%

Protein: 8.6%

Carbs: 57.3%