Description
Deliciously roasted vegetables including baby potatoes, broccoli, bell peppers, carrots, zucchini, and onions, seasoned and baked to perfection.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 1 ½ cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 carrots, peeled and cut into sticks
- 1 zucchini, sliced into rounds
- 1 red onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh herbs like thyme, parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut the baby potatoes in half so they cook evenly and roast faster. Chop the remaining vegetables into similar-sized pieces.
- Place the potatoes and harder veggies (like carrots) on the sheet first, since they need a bit longer to cook. Drizzle with half the olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss well to coat.
- Roast for 10 minutes, then remove the tray from the oven and add the rest of the vegetables — zucchini, peppers, onions, and broccoli. Drizzle with the remaining oil, toss again, and spread everything out evenly.
- Return the pan to the oven and roast for another 20–25 minutes, tossing halfway through.
- When the vegetables come out of the oven, sprinkle them with fresh herbs like thyme or parsley.
Notes
- Ensure all vegetables are cut into similar sizes for even cooking.
- You can adjust the seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetable
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg