Description
Savor the vibrant flavors of this easy sheet pan roasted vegetable recipe, featuring a medley of colorful veggies that are healthy, delicious, and perfect for any meal.
Ingredients
Scale
- 2 bell peppers, chopped
- 1 medium zucchini, sliced
- 2 medium carrots, chopped
- 1 red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried thyme or rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the bell peppers, zucchini, carrots, and red onion into bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and herbs until well-coated.
- Line a baking sheet with parchment paper or foil. Spread the seasoned vegetables in a single layer.
- Roast in the preheated oven for 25-30 minutes or until golden brown and tender.
Notes
- Feel free to customize with seasonal veggies like squash or asparagus.
- For an extra kick of flavor, add garlic powder or a sprinkle of chili flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 130
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg