Description
Herb Roasted Vegetables are a flavorful and healthy side dish that can enhance any meal with their vibrant colors and delicious taste.
Ingredients
Scale
- 2 cups of mixed vegetables (carrots, bell peppers, zucchini, and red onions)
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the vegetables into bite-sized pieces.
- In a large bowl, combine the vegetables with olive oil, thyme, rosemary, garlic powder, salt, and pepper.
- Toss the vegetables until they are evenly coated with the oil and seasonings.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and serve warm.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For extra flavor, add a splash of balsamic vinegar before roasting.
- These vegetables can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg