Whole30 Savory Baked Vegetables

Elevate your weeknight meal prep with this vibrant and nutritious Whole30 Savory Baked Vegetables recipe. Bursting with wholesome ingredients like roasted sweet potatoes, carrots, Brussels sprouts, zucchini, and bell peppers, this dish is seasoned with a fragrant blend of garlic powder, onion powder, dried thyme, and rosemary for a perfectly balanced flavor profile. The vegetables are tossed in extra virgin olive oil and roasted to tender, golden perfection, making them a versatile side dish that's paleo, gluten-free, and Whole30-compliant. With just 20 minutes of prep and a hands-off bake time, this colorful medley is a quick-and-easy crowd-pleaser for any occasion. Serve these roasted vegetables alongside your favorite protein or enjoy them as a standalone dish for a hearty, plant-based delight. Perfect for meal prepping and guaranteed to satisfy, this recipe is a must-try for anyone seeking wholesome, flavorful meals!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 medium carrots
• 2 large sweet potatoes
• 12 ounces brussels sprouts
• 1 large red bell pepper
• 1 large red onion
• 2 medium zucchini
• 3 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

Step 2

Peel and cut the carrots and sweet potatoes into 1-inch chunks.

Step 3

Trim the outer leaves and the bottoms of the Brussels sprouts, then slice them in half.

Step 4

Core the red bell pepper and cut it into 1-inch squares.

Step 5

Peel and quarter the red onion, then separate the layers.

Step 6

Slice the zucchini into half-moons, about 1/2-inch thick.

Step 7

In a large bowl, combine all the chopped vegetables.

Step 8

Drizzle the olive oil over the vegetables and toss gently to coat them evenly.

Step 9

In a small bowl, mix together garlic powder, onion powder, dried thyme, dried rosemary, sea salt, and black pepper.

Step 10

Sprinkle the spice mixture over the vegetables and toss well to ensure the spices are evenly distributed.

Step 11

Divide the vegetables between the two prepared baking sheets, spreading them out in a single layer to ensure even roasting.

Step 12

Place the sheets in the oven and bake for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and lightly browned.

Step 13

Remove from the oven and let them cool slightly before serving.

Step 14

Serve the savory baked vegetables warm as a side dish.

Nutrition Facts

Serving size	(1714.2g)

Amount per serving	% Daily Value*
Calories	1185.3

Total Fat 44.7g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 6510.1mg	0%
Total Carbohydrate 184.4g	0%
Dietary Fiber 40.5g	0%
Total Sugars 75.7g
Protein 28.0g	0%

Vitamin D 0IU	0%
Calcium 415.0mg	0%
Iron 8.0mg	0%
Potassium 2306.4mg	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: 32.1%

Protein: 8.9%

Carbs: 58.9%