Description
An easy, customizable roasted vegetable recipe packed with flavor and texture. Perfect as a side dish or main.
Ingredients
2 cups peeled carrots, sliced into ½-inch sticks
2 cups broccoli florets
1 red bell pepper, cut into 1-inch strips
1 small red onion, quartered
1 zucchini, sliced into rounds
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon cracked black pepper
Optional: 1 tablespoon balsamic vinegar or lemon juice
Instructions
Preheat oven to 425°F.
Line a baking sheet with parchment or use a non-stick pan.
Toss vegetables with olive oil and spices in a large bowl.
Spread them evenly on the baking sheet ensuring no overlap.
Roast for 25–30 minutes, flipping halfway through.
Finish with balsamic or lemon juice before serving.
Notes
Cut vegetables into similar sizes for even cooking.
Roast in batches if the pan is overcrowded.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 10g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetable recipes, healthy vegetable side dish, oven-roasted veggies