Description
Oven Roasted Vegetables are a vibrant and flavorful side dish that elevates any meal. With a mix of seasonal veggies, drizzled in olive oil and perfectly seasoned, this simple recipe transforms fresh produce into caramelized bites of goodness. Ideal for family dinners or weeknight meals, these roasted vegetables not only add color to your plate but also pack essential nutrients. Serve them alongside grilled meats or enjoy them as a vegetarian main course – either way, they’re sure to impress.
Ingredients
- Mixed vegetables (carrots, zucchini, bell peppers, red onions)
- Olive oil
- Salt
- Pepper
- Dried herbs (thyme or rosemary)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop mixed vegetables into uniform bite-sized pieces.
- In a bowl, toss the chopped vegetables with olive oil, salt, pepper, and dried herbs until evenly coated.
- Spread the seasoned veggies on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through until golden brown and tender.
- Serve hot, optionally drizzled with balsamic vinegar or extra olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg