Roasted Vegetables
Roasted vegetables are a colorful and delicious side dish that complements any main course. This simple recipe allows the natural sweetness of the vegetables to shine through with minimal effort. Perfect for weeknight meals or holiday gatherings, these tender, caramelized vegetables are sure to please everyone at the table.
Equipment
- 1 Large baking sheet
- 1 Mixing bowl
- 1 Cutting board
- 1 Knife
Ingredients
- 2 cups 300g carrots (peeled and sliced)
- 2 cups 300g bell peppers (diced)
- 2 cups 300g zucchini (sliced)
- 2 cups 300g broccoli florets
- 3 tablespoons 45ml olive oil (for drizzling)
- 1 teaspoon 5g salt (to taste)
- 1 teaspoon 5g pepper (to taste)
- 1 teaspoon 5g garlic powder (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine all the chopped vegetables.
- Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, and garlic powder (if using). Toss until everything is well coated.
- Spread the vegetables evenly on the baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
- Remove from the oven and serve warm.
Notes
For extra flavor, try adding garlic or fresh herbs like rosemary or thyme.
Substitute seasonal vegetables based on availability. For a spicier kick, incorporate chili flakes or a drizzle of balsamic vinegar after roasting.
Substitute seasonal vegetables based on availability. For a spicier kick, incorporate chili flakes or a drizzle of balsamic vinegar after roasting.
Nutrition
Serving: 100gCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 3g
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