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Roasted Vegetables

Roasted Vegetables

Roasted vegetables are a colorful and nutritious way to elevate your meals. This simple recipe allows you to enjoy the natural sweetness and delightful caramelization of your favorite veggies with minimal effort. Ideal for any occasion, roasted vegetables can be served as a side dish, tossed in salads, or added to grain bowls and tacos. With just a few basic ingredients and straightforward steps, you can customize the flavors to suit your taste preferences and create a healthy addition to your weekly meal prep.

  • Total Time: 40 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 4 to 8 cups of assorted vegetables (e.g., carrots, bell peppers, zucchini)
  • 1 to 2 tablespoons olive oil or avocado oil
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

  1. Preheat the oven to 425°F. Line baking sheets with aluminum foil or parchment paper.
  2. Wash and dry the vegetables. Cut them into uniform pieces for even cooking.
  3. Place the cut vegetables on the baking sheets. Drizzle with oil, season with salt and pepper, and toss until coated.
  4. Spread the veggies in a single layer on the sheets to prevent steaming.
  5. Roast for 25-30 minutes, tossing halfway through until tender and slightly charred.
  6. Serve immediately or allow cooling before storing in an airtight container.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 120
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Mix various vegetables but consider their cooking times; add harder veggies first. Experiment with spices like garlic powder or paprika for extra flavor.