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–+ servings

Seasoned roasted vegetables for an easy vegetable side dish

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This 30 minute roasted vegetable side dish is packed with garlic and fresh flavor. A healthy, easy addition to any weeknight dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Dinner
Cuisine: vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Broccoli florets Substitute with cauliflower for a different flavor.
  • 2 cups Carrots Use baby carrots for easier prep.
  • 1 medium Red bell pepper Green bell pepper can be an alternative.
  • 1 medium Zucchini Yellow squash can also be used.
  • 1 medium Red onion Yellow onion can be used for a milder taste.
For Flavoring
  • 4 cloves Garlic (minced) Feel free to use garlic powder (1/4 teaspoon per clove).
  • 1/4 cup Olive oil Avocado oil can be substituted.
  • 1 teaspoon Dried thyme Fresh thyme can be used (3-4 sprigs).
  • 1 teaspoon Dried rosemary Fresh rosemary can also be used (1-2 sprigs).
  • Salt and pepper Adjust to taste.
  • 2 tablespoons Balsamic vinegar
For Topping
  • 1/4 cup Parmesan cheese (grated) Omit for a vegan version.

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
  2. Combine broccoli florets, sliced carrots, red bell pepper, zucchini, and red onion in a mixing bowl.
  3. Add minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper, then toss to coat the vegetables evenly.
  4. Spread the vegetable mixture in a single layer on the prepared baking sheet.
  5. Roast the vegetables for 20–25 minutes, stirring halfway through to ensure even cooking.
  6. Remove from the oven, drizzle with balsamic vinegar, and toss gently to coat.
  7. Transfer to a serving platter and sprinkle with grated Parmesan cheese before serving.

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 3gCholesterol: 10mgSodium: 350mgFiber: 4gSugar: 5g

Notes

For optimal freshness, store any leftovers in an airtight container for up to 3 days. Freezing is also an option for longer storage, but consume within 1 month for best quality.