Description
Roasted vegetables are a colorful and flavorful side dish that elevates any meal. With their caramelized edges and tender interiors, these veggies create an irresistible aroma that fills your kitchen with warmth. Easy to prepare, this recipe is perfect for cooks of all skill levels, making it a must-have for gatherings or casual weeknight dinners. Enjoy the versatility of roasted vegetables by pairing them with your favorite proteins or savoring them as a satisfying snack.
Ingredients
Scale
- 2 cups carrots, chopped (about 4 medium)
- 2 cups mixed bell peppers, chopped
- 2 cups zucchini, chopped (about 2 medium)
- 1 cup red onion, sliced
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the vegetables into uniform bite-sized pieces.
- In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
- Spread the mixture on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through until veggies are golden brown and tender.
- Serve warm as a side or snack; drizzle with balsamic glaze if desired.
- 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: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg