Whole30 Oven Roasted Vegetables

Elevate your healthy eating game with these vibrant and flavorful Whole30 Oven Roasted Vegetables! Packed with nutrient-rich ingredients like carrots, broccoli, cauliflower, red bell peppers, zucchini, and red onion, this easy recipe delivers a perfect balance of tender texture and caramelized goodness. Drizzled with extra virgin olive oil and seasoned with garlic powder, dried oregano, and a hint of sea salt and black pepper, these roasted veggies are a breeze to prepare in just 20 minutes of prep time. Whether you're looking for a hearty Whole30-approved side dish or a versatile addition to your meal prep routine, this recipe guarantees a delicious way to enjoy clean, wholesome flavors straight from the oven. Perfect for busy weeknights, entertaining, or adding color to your plate, these oven-roasted vegetables are sure to become a nutrient-dense favorite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 medium carrots
• 1 head broccoli
• 1 head cauliflower
• 2 medium red bell pepper
• 2 medium zucchini
• 1 large red onion
• 3 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon sea 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 for easy cleanup.

Step 2

Wash and peel the carrots. Slice them into thin rounds or diagonal pieces about 1/4-inch thick.

Step 3

Separate the broccoli into florets. Discard the thick stem and any woody parts.

Step 4

Separate the cauliflower into florets as well, ensuring the pieces are roughly the same size for even cooking.

Step 5

Remove seeds and stems from the red bell peppers, and slice them into 1-inch wide strips.

Step 6

Slice the zucchini into 1/2-inch thick rounds. If the zucchini is large, you may prefer to cut the rounds in half for more bite-sized pieces.

Step 7

Peel the red onion, cut it in half, and slice it into thick wedges.

Step 8

In a large mixing bowl, combine all the prepared vegetables.

Step 9

Drizzle the olive oil over the vegetables, and then add garlic powder, dried oregano, sea salt, and black pepper.

Step 10

Toss the vegetables until they are well-coated in the olive oil and spice mixture.

Step 11

Spread the vegetables evenly on the prepared baking sheet in a single layer to ensure even roasting.

Step 12

Roast the vegetables in the preheated oven for about 25-30 minutes. Turn the vegetables halfway through the cooking time to ensure they roast evenly.

Step 13

The veggies should be tender and slightly caramelized when done. Remove them from the oven and let them cool for a few minutes before serving.

Step 14

Serve the roasted vegetables warm as a side dish or incorporate them into your favorite Whole30 meals.

Nutrition Facts

Serving size	(1999.0g)

Amount per serving	% Daily Value*
Calories	1033.7

Total Fat 47.6g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 7637.3mg	0%
Total Carbohydrate 136.5g	0%
Dietary Fiber 39.0g	0%
Total Sugars 70.8g
Protein 31.1g	0%

Vitamin D 0IU	0%
Calcium 497.9mg	0%
Iron 8.9mg	0%
Potassium 5277.0mg	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: 39.0%

Protein: 11.3%

Carbs: 49.7%