Roasted Vegetables So Good
Discover the benefits of roasted vegetables: a healthy, flavorful, and versatile side dish ready in just 40 minutes.
Ingredients
- Carrots: 2 medium
- Sweet Potatoes: 1 large
- Broccoli Florets: 2 cups
- Zucchini: 1 medium
- Red Bell Pepper: 1
- Olive Oil: 2 tablespoons
- Garlic Powder: 1 teaspoon
- Dried Thyme: 1 teaspoon
- Dried Rosemary: 1 teaspoon
- Salt: To taste
- Black Pepper: To taste
Instructions
Preheat Oven:
- Set your oven to 425°F (220°C) and allow it to preheat.
Prepare Vegetables:
- Wash all vegetables thoroughly. Peel the carrots and sweet potato. Cut all vegetables into uniform, bite-sized pieces to ensure even roasting.
Season Vegetables:
- In a large bowl, combine the chopped vegetables. Drizzle with olive oil and sprinkle with garlic powder, dried thyme, dried rosemary, salt, and black pepper. Toss until all pieces are evenly coated.
Arrange on Baking Sheet:
- Spread the seasoned vegetables in a single layer on a baking sheet, ensuring they are not overcrowded. This allows for proper air circulation and even roasting.
Roast:
- Place the baking sheet in the preheated oven. Roast for 25 minutes, stirring halfway through, until the vegetables are tender and have a golden-brown, caramelized appearance.
Serve:
- Once done, remove from the oven. Transfer the roasted vegetables to a serving dish and enjoy them warm.
Notes
- Calories: 120 kcal
-
Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 180mg
-
Total Carbohydrates: 13g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 2g
- Vitamin A: 120% DV
- Vitamin C: 70% DV
- Calcium: 4% DV
- Iron: 6% DV
Note: These values are approximate and can vary based on the specific vegetables and seasoning used. A typical serving is about 1 cup of roasted mixed vegetables.