Whole30 Easy Baked Vegetables

Packed with vibrant colors and wholesome flavors, this Whole30 Easy Baked Vegetables recipe is a simple yet delicious way to enjoy a medley of nutrient-rich veggies. Featuring tender broccoli florets, sweet carrots, crisp red bell peppers, and juicy zucchini, this dish is brought to life with a perfect blend of olive oil, garlic powder, onion powder, and dried thyme. Ready in just 40 minutes from start to finish, these roasted vegetables are oven-baked to perfection, resulting in a caramelized, slightly smoky flavor that’s irresistibly satisfying. Whether you’re sticking to a Whole30 diet, looking for a nutritious side dish, or meal-prepping for the week, this easy recipe is guaranteed to impress. Serve it alongside your favorite protein or enjoy it as a standalone vegan and gluten-free delight!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 3 medium Carrots
• 1 large Red bell pepper
• 1 large Zucchini
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash all the vegetables thoroughly under running water and pat them dry with a clean kitchen towel.

Step 3

Cut the broccoli into small florets and set aside.

Step 4

Peel the carrots and slice them diagonally into 1/4-inch thick pieces.

Step 5

Remove the seeds from the red bell pepper and cut it into 1-inch squares.

Step 6

Slice the zucchini into 1/4-inch thick rounds.

Step 7

In a large mixing bowl, combine broccoli, carrots, red bell pepper, and zucchini.

Step 8

Drizzle the vegetables with the olive oil and sprinkle garlic powder, onion powder, dried thyme, salt, and black pepper evenly over them.

Step 9

Toss the vegetables gently until they are well coated with oil and spices.

Step 10

Spread the vegetables out in a single layer on a large baking sheet lined with parchment paper.

Step 11

Bake in the preheated oven for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and slightly browned.

Step 12

Remove the baking sheet from the oven and let the vegetables cool for a couple of minutes before serving.

Step 13

Transfer the roasted vegetables to a serving platter and enjoy!

Nutrition Facts

Serving size	(821.3g)

Amount per serving	% Daily Value*
Calories	534.2

Total Fat 29.8g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 4937.2mg	0%
Total Carbohydrate 60.5g	0%
Dietary Fiber 16.3g	0%
Total Sugars 34.2g
Protein 13.2g	0%

Vitamin D 0IU	0%
Calcium 223.7mg	0%
Iron 4.6mg	0%
Potassium 1564.9mg	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: 47.6%

Protein: 9.4%

Carbs: 43.0%