Description
Delight in the vibrant flavors of these roasted veggies, a nutritious side dish that’s easy to prepare and perfect for any meal.
Ingredients
Scale
- 2 cups carrots, cut into sticks
- 2 cups bell peppers (mixed colors), sliced
- 2 cups zucchini, sliced into half-moons
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop all vegetables into even-sized pieces for uniform cooking.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and dried thyme until evenly coated.
- Spread the mixture in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until tender and golden.
Notes
- Customize by adding other seasonal vegetables like asparagus or Brussels sprouts.
- For extra flavor, sprinkle fresh herbs or lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg