Description
Enjoy a colorful and flavorful dish with this Oven Roasted Vegetables Recipe. A medley of broccoli, cauliflower, carrots, zucchini, bell peppers, and red onion, roasted to perfection with a blend of seasonings and Parmesan cheese for added richness.
Ingredients
Scale
Vegetables:
- 4 cups mixed vegetables (such as broccoli florets, cauliflower florets, carrots, zucchini, bell peppers, and red onion)
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Garnish:
- Fresh parsley for garnish
Instructions
- Preheat oven: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare vegetables: Wash, dry, and cut vegetables into even bite-sized pieces.
- Season vegetables: Toss vegetables with olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper until coated.
- Roast: Spread vegetables on baking sheet, roast for 20–25 minutes, stirring halfway through.
- Finish and serve: Sprinkle with Parmesan, garnish with parsley, and serve.
Notes
- For crispier veggies, use two baking sheets instead of crowding them on one.
- Switch up the seasoning with cumin, curry powder, or smoked paprika for variety.
- Roasted vegetables are great for meal prep and reheat well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5 g
- Sodium: 190 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
