Description
A colorful and flavorful medley of roasted vegetables, perfect as a side for any meal.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Wash and dry the broccoli and cauliflower. Peel and slice the carrots. Core and chop the red and yellow bell peppers. Mince the garlic. Use similar-size pieces so everything cooks evenly.
- In a large bowl, combine all the vegetables. Drizzle with 3 tablespoons olive oil. Add minced garlic, dried thyme, dried rosemary, and salt and pepper to taste. Toss everything together until evenly coated.
- Spread the mixture on a large baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until tender and slightly caramelized.
- Remove from the oven and let the vegetables rest for a minute. Adjust seasoning if needed, serve warm, and enjoy!
Notes
For best texture, reheat in the oven instead of the microwave. Adjust vegetables based on personal preference or seasonal availability.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 6g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg