Description
This recipe features a medley of roasted vegetables, showcasing seasonal produce and vibrant flavors, perfect as a side dish.
Ingredients
Scale
- 2 cups of Brussels sprouts, halved
- 1 cup of carrots, sliced
- 1 cup of zucchini, diced
- 1 red bell pepper, chopped
- 3 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the Brussels sprouts, carrots, zucchini, and red bell pepper.
- Drizzle with olive oil and sprinkle with garlic powder, thyme, salt, and pepper.
- Toss the vegetables until evenly coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
- Remove from the oven and let cool slightly before serving.
Notes
- For added flavor, consider adding balsamic vinegar before roasting.
- Garnish with fresh herbs like parsley or basil for presentation.
- Variation: Substitute seasonal vegetables like asparagus or sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: healthy veggie recipes, side dishes, roasted vegetables