Prep time: 10 mins | Cook time: 25 mins | Ready in 35 mins | Servings: 4
This is my favourite way of cooking veggies. It’s simple, fast, and requires a little effort to make. These roasted vegetables have a delicious flavour that even your pickiest eaters cannot resist! I like to serve these tasty roasted veggies over a bowl of quinoa for a healthy lunch. Do not forget to spritz these veggies with lemon for that extra punch!
Ingredients
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2 tablespoons olive oil
1/2 medium red onion, peeled and cut into 1-inch chunks
2 medium bell peppers cored, chopped into 1” pieces (I used 1 red 1 yellow)
2 medium carrots, peeled and sliced into 1/4” thick slices
1 medium broccoli crown, cut into small florets (reserve stem for another use)
2 – 3 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 teaspoons Italian seasoning
1 tablespoon fresh lemon juice
1 c. grape tomatoes (optional)
1 small zucchini, ends trimmed, sliced through the length then cut into 1/2” pieces
How to make Roasted Vegetables
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: On a rimmed 18 x 13-inch baking sheet, place the bell peppers, carrots, zucchini, broccoli, and red onion. Drizzle the veggies with olive oil and sprinkle with Italian seasoning, garlic, salt, and pepper. Toss to evenly coat, then spread the veggies into an even layer.
Step 3: Place the baking sheet in the preheated oven and bake the vegetables for about 15 minutes.
Step 4: When done, take the vegetables out of the oven. Add the tomatoes and toss. Place the sheet back in the oven and resume roasting the vegetables for additional 10 minutes.
Step 5: Before serving, drizzle the veggies with lemon. Enjoy the roasted vegetables warm.
Note:
To brown the vegetables brown a little better, use a dark baking sheet if available.
Nutrition Facts:
Calories 144, Calories from Fat 63, Fat 7g11%, Saturated Fat 1g6%, Sodium 53mg2%, Potassium 676mg19%, Carbohydrates 17g6%, Fiber 5g21%, Sugar 8g9%, Protein 4g8%, Vitamin A 8020IU160%, Vitamin C 154.4mg187%, Calcium 74mg7%, Iron 1.4mg8%
Ingredients
- 2 tablespoons olive oil
- 1/2 medium red onion, peeled and cut into 1-inch chunks
- 2 medium bell peppers cored, chopped into 1” pieces (I used 1 red 1 yellow)
- 2 medium carrots, peeled and sliced into 1/4” thick slices
- 1 medium broccoli crown, cut into small florets (reserve stem for another use)
- 2 - 3 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon fresh lemon juice
- 1 c. grape tomatoes (optional)
- 1 small zucchini, ends trimmed, sliced through the length then cut into 1/2” pieces
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: On a rimmed 18 x 13-inch baking sheet, place the bell peppers, carrots, zucchini, broccoli, and red onion. Drizzle the veggies with olive oil and sprinkle with Italian seasoning, garlic, salt, and pepper. Toss to evenly coat, then spread the veggies into an even layer.
Step 3: Place the baking sheet in the preheated oven and bake the vegetables for about 15 minutes.
Step 4: When done, take the vegetables out of the oven. Add the tomatoes and toss. Place the sheet back in the oven and resume roasting the vegetables for additional 10 minutes.
Step 5: Before serving, drizzle the veggies with lemon. Enjoy the roasted vegetables warm.
Notes
To brown the vegetables brown a little better, use a dark baking sheet if available.
