Description
A comforting and colorful platter of roasted vegetables, perfect for busy weeknights and autumn dinners.
Ingredients
Scale
- Assorted vegetables: carrots, bell peppers, zucchini, broccoli
- 2–3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh or dried herbs: thyme and rosemary
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the vegetables into bite-sized pieces.
- Toss the chopped vegetables with olive oil, salt, pepper, garlic powder, paprika, and herbs until well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-30 minutes, or until tender and caramelized, stirring halfway through.
- Serve warm and enjoy the cozy flavors of autumn!
Notes
Feel free to get creative with your roasted vegetables! You can try adding cayenne pepper, lemon juice, or Parmesan cheese for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg