Ingredients
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 bell pepper, cut into strips
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder or 2 cloves garlic, minced
- 1 tsp dried oregano, thyme, or rosemary
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, toss all vegetables with olive oil, garlic, herbs, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the baking sheet, avoiding overcrowding.
- Roast for 20 minutes, then stir or flip for even browning.
- Continue roasting for another 10–15 minutes until vegetables are golden and tender.
- Remove from oven, adjust seasoning if needed, and serve warm.
Notes
- Try carrots, Brussels sprouts, eggplant, or sweet potatoes for variety.
- Add balsamic vinegar or lemon juice after roasting for brightness.
- Top with Parmesan or nutritional yeast for a savory touch.
- Add fresh herbs like parsley or basil before serving for freshness.
- Don’t overcrowd the pan to ensure proper roasting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 160
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
