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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.
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
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the sliced carrots, bell peppers, zucchini, red onion, and halved cherry tomatoes.
- 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.
- Spread the seasoned vegetables in a single layer on a large baking sheet to ensure even roasting.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
- Remove from the oven and serve hot. Enjoy as a side dish or as a main course with a serving of rice or quinoa.
Tips
- For added flavor, consider incorporating different herbs such as rosemary or oregano.
- Feel free to experiment with seasonal vegetables like asparagus, sweet potatoes, or Brussels sprouts.
- Drizzle with balsamic vinegar or lemon juice before serving for a refreshing zing.
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
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