Description
A colorful, nutrient-rich roasted vegetable medley featuring carrots, Brussels sprouts, zucchini, red onion, and bell peppers seasoned with garlic powder and fresh rosemary. Simple, delicious, and flexible enough for sides or mains.
Ingredients
2 cups chopped carrots
1½ cups halved Brussels sprouts
1 zucchini, sliced
1 red onion, cut into wedges
1 yellow bell pepper, chopped
2 tbsp extra virgin olive oil
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
1 tbsp chopped fresh rosemary
Instructions
Preheat oven to 425°F.
Line a baking sheet with non-stick silicone mat.
Chop all vegetables and toss in olive oil and seasonings.
Spread in a single layer on the baking sheet.
Roast for 15 minutes, flip vegetables, then roast another 15–20 minutes.
Serve warm or store in airtight container for later use.
Notes
Use seasonal vegetables like squash or asparagus.
Add a touch of lemon zest for brightness before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Calories: 135
- Fat: 8g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegetable sheet pan, easy roasted vegetables, healthy side dish, plant-based recipes