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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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: How to make Roasted Vegetables, Roasted Vegetables, Roasted Vegetables Recipe
Servings: 4 servings
Calories: 199kcal
Author: Luna Regina

Ingredients

  • 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

  • Preheat the oven to 400°F.
  • 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.
  • Toss all the veggies lightly with the oil mixture so that they are all coated.
  • Place 6 oz baby potatoes, 4 oz baby carrots, and 10 cloves garlic in a single layer on a baking sheet and roast for 10 minutes.
  • Add the remaining vegetables to the baking sheet and return to the oven until tender. Remove from the oven.
  • Sprinkle with 1 tbsp Parmesan cheese and 1 tbsp fresh parsley.
  • Serve immediately.

Notes

  • The timings in the recipe are approximate and will depend on the vegetables you choose and the size you chop them.
  • Cut all the veggies into similar sized pieces so that they can cook in the same amount of time.

Nutrition

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