Oven Roasted Vegetables
Oven Roasted Vegetables are a super simple and flavorful side dish that you’ll love. They’re tossed with seasoning and baked until perfectly crispy on the outside and tender on the inside.
Equipment
- large baking tray
Ingredients
- 1 head broccoli
- 2 carrots
- 1 bell pepper
- 1 zucchini
- 1 red onion
- 4 garlic cloves
- 3 tbsp oil
- 1 tbsp worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 400°F. Line a large baking tray with parchment paper.
- Peel and cut the carrot into slices. Core the red pepper and cut into cubes. Cut the zucchini into slices. Peel and cut the onion into quarters. Cut the broccoli into florets.
- In a large bowl mix all the vegetables with salt, black pepper, paprika, and garlic powder.
- Add Worcestershire sauce and oil and toss with vegetables.
- Place the vegetables on the baking tray in a single layer.
- Bake for 30 to 35 minutes until the vegetables are cooked and browned at the edges. You can turn them halfway to cook evenly.
Notes
Store roasted vegetables in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F for 10 minutes or in the Air fryer at 375°F for 5 to 6 minutes to keep them crispy.
Reheat in the oven at 350°F for 10 minutes or in the Air fryer at 375°F for 5 to 6 minutes to keep them crispy.
Nutrition
Calories: 195 kcal | Total Carbs: 22 g | Protein: 6 g | Fat: 11 g | Saturated Fat: 1 g | Sodium: 424 mg | Fiber: 7 g | Sugar: 8 g | Vitamin A: 7105 IU | Vitamin C: 189 mg | Calcium: 117 mg | Iron: 2 mg | Net Carbs: 15 g
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