- 2 cups carrots chopped into 1-inch pieces
- 1½ cups bell peppers red and yellow, chopped into 1-inch pieces
- 1½ cups zucchini chopped into 1-inch pieces
- 1 cup red onion cut into wedges
- 1½ cups broccoli florets
- 3 tablespoons olive oil
- 1½ teaspoons garlic powder or 4 cloves fresh garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
Step 1: Preheat the OvenPreheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup. Step 2: Prep the VegetablesChop all vegetables into similar-sized pieces (about 1 to 1.5 inches) to ensure even cooking. Add them to a large mixing bowl. Step 3: Season the VegetablesDrizzle the vegetables with olive oil. Add garlic powder, dried thyme, rosemary, oregano, salt, black pepper, and smoked paprika (if using). Toss everything together with your hands or a large spoon until all vegetables are evenly coated. Step 4: Arrange on Sheet PanSpread the seasoned vegetables in a single layer on the prepared sheet pan. Make sure they're not overcrowded—use two pans if necessary to avoid steaming instead of roasting. Step 5: RoastRoast in the preheated oven for 25-30 minutes, stirring once halfway through, until vegetables are tender and edges are golden brown and crispy. Step 6: ServeRemove from the oven and taste. Adjust seasoning if needed with extra salt or a squeeze of fresh lime juice. Serve immediately while hot and crispy.
- Vegetable Swaps: Feel free to use Brussels sprouts, sweet potatoes, cauliflower, cherry tomatoes, or any vegetables you have on hand.
- Fresh Garlic: If using fresh minced garlic instead of garlic powder, add it halfway through cooking or toss it with the vegetables during the last 5 minutes to prevent burning.
- Make It Spicy: Add a pinch of red pepper flakes or cayenne pepper for a spicy kick.
- Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: Reheat in a skillet over medium heat for best texture, or microwave for 1-2 minutes if you're in a hurry.
- Meal Prep: These veggies are perfect for weekly meal prep. Make a double batch on Sunday and use them throughout the week in grain bowls, pasta, sandwiches, or as quick side dishes.
Nutrition Information (Per Serving)
- Calories: 110 kcal
- Carbohydrates: 12g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 1g
- Fiber: 3g
- Sugar: 5g
- Sodium: 310mg
- Vitamin A: 4500 IU
- Vitamin C: 65mg
- Potassium: 380mg
