Description
Oven roasted vegetables are a delicious, vibrant side dish that transforms humble veggies into a sweet and savory delight. This easy-to-make recipe highlights the natural flavors of carrots, bell peppers, and zucchini, caramelizing them to perfection. Whether served at a cozy dinner or as a healthy snack, these colorful veggies are sure to impress even the pickiest eaters.
Ingredients
Scale
- 2 cups carrots (chopped)
- 2 cups bell peppers (mixed colors, sliced)
- 2 cups zucchini (sliced)
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme (or rosemary)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the carrots into bite-sized pieces, slice the bell peppers and zucchini.
- In a large mixing bowl, combine all the chopped vegetables with olive oil, salt, pepper, and dried herbs. Toss until evenly coated.
- Spread the seasoned vegetables on a lined baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking.
- Serve hot as a side dish or let cool for a nutritious snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 110
- Sugar: 6g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg