Description
Roasted vegetables are a vibrant celebration of seasonal produce, featuring crispy edges and sweet, caramelized interiors. This simple yet flavorful recipe transforms everyday veggies into an appealing side dish that will impress even the pickiest eaters. Perfect for family gatherings or as a healthy snack, these roasted delights make every meal feel special and colorful.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups bell peppers (mixed colors), chopped
- 2 cups zucchini, chopped
- 1 cup red onion, sliced
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the vegetables into uniform, bite-sized pieces.
- In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned veggies in a single layer on a parchment-lined baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through for even browning.
- Once golden brown and fragrant, serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Various
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - Customize with seasonal vegetables like asparagus or cherry tomatoes. - Enhance flavor by adding minced garlic or fresh herbs like rosemary or thyme before serving. - Store leftovers in an airtight container in the refrigerator for up to four days.