Description
A simple and healthy dish featuring a variety of roasted vegetables with minimal prep time.
Ingredients
Units
Scale
- 2 cups carrots, peeled and cut into chunks
- 2 cups potatoes, peeled and cut into chunks
- 1 cup zucchini, sliced
- 1 cup bell peppers, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the carrots, potatoes, zucchini, and bell peppers.
- Drizzle the olive oil over the vegetables and toss to coat evenly.
- Sprinkle the garlic powder, oregano, salt, and black pepper over the vegetables and toss again to distribute the seasonings.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and lightly browned, stirring halfway through cooking.
- Garnish with fresh parsley (optional) and serve.
Notes
- Feel free to swap in other vegetables like sweet potatoes, eggplant, or mushrooms based on your preference.
- For a crispier texture, you can broil the vegetables for an additional 2-3 minutes at the end of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg