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Roasted Veggies Recipe

Delicious Roasted Veggies Recipe Packed with Flavor and Color

This Roasted Veggies Recipe showcases vibrant flavors and colors for a delicious dinner side.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Sweet Potatoes Peel and cube before roasting.
  • 1 medium Red Bell Pepper Seed and slice for even roasting.
  • 1 medium Yellow Bell Pepper Can be swapped with any color bell pepper.
  • 1 medium Zucchini Halve and slice for even cooking.
  • 1 medium Summer Squash Can substitute with yellow squash.
  • 1 cup Cherry Tomatoes Halve before roasting to prevent bursting.
  • 1 cup Snow Peas Can be trimmed and added whole.
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Substitute with avocado oil for a different taste.
  • 2 tablespoons Balsamic Vinegar Can use apple cider vinegar for a tangier flavor.
  • 1 teaspoon Kosher Salt Use sea salt as an alternative.
  • 1/2 teaspoon Ground Black Pepper Freshly ground is preferable for maximum flavor.
  • 1 teaspoon Garlic Paste Minced garlic can be used as a substitute.
  • 1 tablespoon Fresh Thyme Can substitute with dried thyme (use less).
  • 1 tablespoon Fresh Rosemary Fresh herbs have more flavor than dried.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and prepare a baking sheet.
  2. Peel and cube the sweet potatoes and roast for 20 minutes.
  3. Mix olive oil, balsamic vinegar, salt, pepper, garlic paste, thyme, and rosemary in a bowl.
  4. Prepare the remaining vegetables and toss them in the dressing.
  5. Combine roasted sweet potatoes with mixed veggies and dressing.
  6. Spread on baking sheet and roast for an additional 20 minutes.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 190mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 12350IUVitamin C: 75mgCalcium: 55mgIron: 1mg

Notes

Ensure all vegetables are cut to similar sizes for even roasting. This recipe is great for meal prep.

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