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.
Servings: 4 servings
- 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
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.
- 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.
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