Description
This Roasted Vegetables Recipe is a simple and flavorful way to enjoy a variety of colorful veggies. Perfectly roasted with a hint of balsamic vinegar, these vegetables make a delicious side dish for any meal.
Ingredients
Scale
Vegetables:
- 3 cups broccoli florets
- 2 cups carrots (peeled and sliced)
- 2 cups bell peppers (any color, chopped)
- 1 red onion (cut into wedges)
Seasonings and Garnish:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 tablespoon balsamic vinegar (optional)
- Chopped fresh parsley (for garnish)
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
- Prepare Vegetables: In a bowl, combine broccoli, carrots, bell peppers, and red onion. Drizzle with olive oil and season with salt, pepper, garlic powder, and thyme. Toss to coat.
- Roast Vegetables: Spread vegetables on the baking sheet and roast for 25–30 minutes, tossing halfway through, until tender and caramelized.
- Finish and Serve: Optionally drizzle with balsamic vinegar, garnish with parsley, and serve hot.
Notes
- Feel free to swap in other vegetables like zucchini, sweet potatoes, or Brussels sprouts.
- Leftover roasted vegetables are excellent additions to grain bowls, salads, or omelets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
