Description
A colorful and healthy roasted vegetable medley with caramelized edges and fresh herbs, perfect as a versatile side dish.
Ingredients
2 cups carrots, peeled and sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
Fresh parsley for garnish (optional)
Instructions
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine carrots, bell peppers, zucchini, and red onion.
3. Drizzle olive oil over the vegetables and sprinkle with thyme, rosemary, salt, and pepper. Toss until evenly coated.
4. Spread the vegetables in a single layer on a large baking sheet.
5. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized on the edges.
6. Remove from oven and transfer to a serving dish.
7. Garnish with fresh parsley if desired and serve warm.
Notes
Use any seasonal vegetables you prefer such as asparagus, Brussels sprouts, or sweet potatoes.
Add a splash of balsamic vinegar before roasting for a tangy glaze.
Sprinkle with feta cheese or toasted nuts after roasting for extra flavor.
For a spicy kick, toss with red pepper flakes before roasting.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg