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Roasted Vegetables Recipe

This roasted vegetables recipe is a simple method to bring out the natural sweetness and depth of flavor in veggies. And it can be adapted to fit any veggies you have on hand.
  • cook TIME 30 mins
  • prep TIME 15 mins
  • total TIME 45 mins
Course: Side DishCuisine: American
Keyword: How to make Roasted Vegetables, Roasted Vegetables, Roasted Vegetables Recipe
Servings: 4 servings
Calories: 199 kcal

Ingredients (15)

  • 6 oz baby potatoes halved
  • 6 oz grape tomatoes
  • 6 oz bell pepper cubed
  • 6 oz broccoli florets
  • 4 oz zucchini sliced
  • 4 oz baby carrots
  • 4 oz red onion cubed
  • 1/2 tsp salt
  • 1 tsp fresh thyme chopped
  • 1/2 tsp oregano
  • 3 tbsp olive oil
  • 1/4 tsp black pepper
  • 10 cloves garlic
  • 1 tbsp Parmesan cheese
  • 1 tbsp fresh parsley chopped

INSTRUCTIONS

1

Preheat the oven to 400°F.

2

In a large bowl, add 3 tbsp olive oil, 1/4 tsp black pepper, 1 tsp fresh thyme, 1/2 tsp oregano, and 1/2 tsp salt.

3

Toss all the veggies (6 oz baby potatoes, 6 oz grape tomatoes, 6 oz bell pepper, 6 oz broccoli florets, 4 oz zucchini, 4 oz baby carrots, 4 oz red onion) lightly with the oil mixture so that they are all coated.

4

Place baby potatoes, baby carrots, and garlic cloves in a single layer on a baking sheet and roast for 10 minutes.

5

Add the remaining vegetables to the baking sheet and return to the oven until tender. Remove from the oven.

6

Sprinkle with 1 tbsp Parmesan cheese and 1 tbsp fresh parsley.

7

Serve immediately.

Nutrition

Serving: 1 serving | Calories: 199 kcal | Fat 11 g | Saturated Fat 2 g | Trans Fat 11 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 8 g | Cholesterol 1 mg | Sodium 270 mg | Potassium 712 mg | Carbohydrate 23 g | Fiber 5 g | Sugar 7 g | Protein 5 g | Vitamin A 6027 IU | Vitamin C 114 mg | Calcium 87 mg | Iron 2 mg