Description
A delightful blend of colorful vegetables roasted with garlic and fresh herbs, creating a nutritious and flavorful side dish.
Ingredients
Scale
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, chopped
- 1 cup red onion, thickly sliced
- 1 cup baby carrots
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the bell peppers, zucchini, red onion, and baby carrots into uniform, bite-sized pieces.
- In a large mixing bowl, combine the chopped vegetables with minced garlic, olive oil, thyme, rosemary, salt, and pepper. Toss until fully coated.
- Transfer the seasoned veggies onto a parchment-lined baking sheet, arranging them in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through cooking.
- Once golden brown, remove from the oven and let cool slightly before serving.
Notes
For meal prep, chop veggies a day before and store in the fridge. Avoid overcrowding the pan to ensure proper roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg