Roasted Vegetable Medley
A vibrant medley of roasted seasonal vegetables that are bursting with flavor and goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2–3 Bell Peppers (different colors)
- 2–3 Carrots, sliced
- 1 Red Onion, cut into wedges
- 1 lb Brussels Sprouts, halved
- 4 cloves Garlic, minced
- 4 tbsp Olive Oil
- Fresh Herbs (thyme and rosemary)
- Balsamic Glaze (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prep your veggies by slicing the bell peppers, carrots, and red onions, and halving the Brussels sprouts.
- Gather the veggies in a large mixing bowl and toss with minced garlic, olive oil, salt, and pepper.
- Spread the veggie mixture in a single layer on a parchment-lined baking sheet.
- Roast for about 25-30 minutes, stirring halfway through.
- Finish by drizzling with balsamic glaze or lemon juice before serving.
Notes
For variations, try adding feta and olives for a Mediterranean twist or soy sauce and sesame oil for an Asian-inspired version.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, vegetarian recipe, healthy dish, seasonal veggies