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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