Description
Savor the vibrant flavors of roasted veggies, a simple and nutritious dish that brings warmth and color to any meal!
Ingredients
Scale
- 4 cups mixed seasonal vegetables (carrots, zucchini, bell peppers, broccoli)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried herbs (thyme or oregano)
Instructions
- Preheat your oven to 425°F (220°C).
- Clean and chop the mixed vegetables into uniform bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and dried herbs until evenly coated.
- Spread the seasoned veggies in a single layer on a lined baking sheet without overcrowding.
- Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through for even cooking.
- Check for doneness; they should be tender with crispy edges and golden-brown.
Notes
- Customize your veggie mix based on seasonal availability or personal preference.
- Add a sprinkle of cheese or dash of balsamic vinegar for an extra flavor boost.
- Ensure even roasting by not overcrowding the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg