Roasted Vegetables

Roasted Vegetables

Experience a burst of flavors with this vibrant medley of roasted vegetables, perfectly caramelized to bring out their natural sweetness. A delightful dish that not only adds color to your table but also packs a nutritious punch, making it an ideal side or a satisfying main course. Roasting vegetables is a time-honored method that dates back centuries, allowing for a delectable transformation that enhances their taste and texture.

Servings: 4

Ingredients

  • Salt (to taste)
  • Black pepper (to taste)
  • Dried thyme (1 teaspoon)
  • Garlic powder (1 teaspoon)
  • Olive oil (3 tablespoons)
  • Cherry tomatoes (2 cups, halved)
  • Red onion (1, sliced)
  • Zucchini (2, sliced)
  • Bell peppers (2 (any color), sliced)
  • Carrots (2, sliced)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the sliced carrots, bell peppers, zucchini, red onion, and halved cherry tomatoes.
  3. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried thyme, salt, and black pepper. Toss well to evenly coat all the vegetables.
  4. Spread the seasoned vegetables in a single layer on a large baking sheet to ensure even roasting.
  5. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
  6. Remove from the oven and serve hot. Enjoy as a side dish or as a main course with a serving of rice or quinoa.

Dietary Information

Servings: 4 • Dish Type: Side Dish • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 150 • Fat: 7g • Carbs: 20g • Protein: 3g • Sodium: 200mg • Sugar: 5g