There’s something magical about a tray of colorful vegetables roasting in the oven. The aroma that fills your kitchen, the vibrant colors deepening, and the edges caramelizing to perfection—it’s simple, wholesome cooking at its best! This recipe is my go-to for weekly meal prep because it’s incredibly versatile. Toss these roasted veggies with your favorite protein for a quick dinner, add them to a breakfast scramble with eggs, or pile them into a hearty lunch bowl. They are a delicious and effortless way to add a boost of flavor and nutrition to any meal.
Ingredients
• 1 medium red bell pepper, seeded and cut into large chunks
• 1 medium orange bell pepper, seeded and cut into large chunks
• 1 medium yellow bell pepper, seeded and cut into large chunks
• 1 medium zucchini, sliced and cut into half moons
• 10 ounces / 285g broccoli florets
• 10 ounces / 285g cauliflower florets
• 8 ounces / 225g cremini mushrooms, halved or quartered
• ½ small red onion, cut into large chunks
• ¼ cup / 60ml avocado oil
• 1½ teaspoons sea salt
• 1½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon ground black pepper
Instructions
1. DIRECTIONS
2. Preheat the oven to 425°F / 220°C.
3. Spread the vegetables in a single, even layer across a large rimmed baking sheet. If needed, use two baking sheets to avoid overcrowding, which can cause the vegetables to steam instead of roast.
4. In a small mixing bowl, whisk together the avocado oil, sea salt, garlic powder, onion powder, basil, oregano, rosemary, thyme, and black pepper.
5. Drizzle the seasoned oil mixture evenly over the vegetables and toss thoroughly to ensure every piece is well-coated.
6. Roast for 20 minutes, then gently toss the vegetables. Return to the oven and roast for an additional 15 minutes, or until the vegetables are tender and have developed caramelized, slightly charred edges.
Nutritional Information
• PER SERVING
• CALORIES: 89
• FAT: 5.8g
• PROTEIN: 2.8g
• TOTAL CARBS: 7.9g
• FIBER: 2.7g
• NET CARBS: 5.2g
Pro Tips
• For a shortcut, replace the oil and dried herbs with ¼ cup of a quality pre-made Garlic and Herb–Infused Olive Oil.
• Cut vegetables into uniform, bite-sized pieces to promote even cooking. Harder vegetables like cauliflower can be cut slightly smaller than softer ones like zucchini and bell peppers.
• Don’t overcrowd the pan! Giving the vegetables space allows hot air to circulate, which is essential for achieving that delicious browning and caramelization.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or an air fryer to restore some of their crispiness.
FAQ
Q: What is the best temperature for roasting vegetables
A: For perfectly tender and caramelized vegetables, preheat your oven to 425°F (220°C). This high heat helps the edges get brown and crispy.
Q: How do I prevent my roasted vegetables from getting soggy
A: The key to avoiding soggy vegetables is to not overcrowd the pan. Spread them in a single, even layer on your baking sheet, using two sheets if needed. This gives the vegetables space to roast rather than steam.
Q: How long do leftover roasted vegetables last
A: You can store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or an air fryer to restore some of their original crispiness.
Q: Can I use different vegetables in this recipe
A: Yes, this recipe is incredibly versatile. You can substitute with other vegetables you have on hand. For even cooking, try to cut harder vegetables like carrots or potatoes slightly smaller than softer ones like zucchini.
