Description

Oven roasted vegetables are a healthy, simple, and flavorful side dish with caramelized edges, tender insides, and just the right seasoning. Perfect as a side or for meal prep throughout the week.

Ingredients

2 cups broccoli florets
2 carrots, sliced
2 bell peppers, chopped
1 zucchini, sliced
1 red onion, cut into wedges
3 tbsp olive oil
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning (optional)

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Spread the prepared vegetables evenly on the baking sheet.
Drizzle with olive oil and sprinkle with garlic, salt, pepper, and Italian seasoning if using. Toss to coat.
Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and lightly browned.
Serve hot as a side dish or use in grain bowls, pasta, or salads.

Notes

Add red pepper flakes or cayenne for a spicy kick.Sprinkle Parmesan cheese during the last 5 minutes of roasting for cheesy flavor.Use herbs like rosemary or thyme for extra fragrance.Drizzle balsamic vinegar after roasting for sweetness and tang.Swap in seasonal veggies such as squash, Brussels sprouts, or asparagus.

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 5g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg