Special Roasted Veggies
Elevate your mealtime with this vibrant and nutrient-packed recipe for Special Roasted Veggies! Featuring an irresistible medley of carrots, zucchini, red bell peppers, red onion, baby potatoes, and garlic, this dish is seasoned to perfection with olive oil, thyme, rosemary, paprika, and a touch of salt and pepper. Roasted at 400°F, the vegetables caramelize beautifully, delivering bold flavors and a delightfully tender texture. Ready in under an hour with just 15 minutes of prep, these roasted vegetables are perfect as a wholesome side dish or a plant-based main when paired with rice, quinoa, or salad. Whether you're hosting a family dinner or meal-prepping for the week, this is the ultimate guide to roasted vegetable bliss!
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Ingredients
- 3 medium carrots
- 2 medium zucchini
- 2 large red bell peppers
- 1 large red onion
- 1 pound baby potatoes
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon paprika
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2
Wash all vegetables thoroughly. Peel the carrots and cut them into sticks, about 3 inches long. Slice the zucchini into thick rounds. Chop the red bell peppers into large chunks and the red onion into wedges.
Step 3
Halve the baby potatoes or quarter them if they are large. Leave the garlic cloves in their skins to roast with the veggies.
Step 4
In a large mixing bowl, combine the carrots, zucchini, bell peppers, red onion, potatoes, and garlic cloves. Drizzle with olive oil and toss to coat evenly.
Step 5
Sprinkle the vegetables with salt, black pepper, thyme, rosemary, and paprika. Toss again to evenly distribute the seasonings.
Step 6
Spread the seasoned vegetables onto the prepared baking sheet, making sure they are in a single layer to promote even roasting.
Step 7
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized at the edges.
Step 8
Remove from the oven and allow to cool for a few minutes. Optionally, garnish with fresh herbs, such as parsley or cilantro, before serving.
Step 9
Serve warm as a side dish or over rice, quinoa, or salad for a complete meal. Enjoy!
Nutrition Facts
| Serving size | (1629.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1137.6 |
| Total Fat 45.1g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 0mg | 0% |
| Sodium 6272.2mg | 0% |
| Total Carbohydrate 170.3g | 0% |
| Dietary Fiber 26.9g | 0% |
| Total Sugars 59.3g | |
| Protein 21.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 280.2mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 4489.8mg | 0% |
Source of Calories