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–+ servings
roasted veggies

Irresistibly Roasted Veggies That Elevate Any Meal

These roasted veggies are a colorful and flavorful addition to any meal, perfect for Thanksgiving celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Sides
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Carrots sliced into 1-inch chunks
  • 4 cups Brussels Sprouts halved
  • 2 cups Bell Peppers sliced
  • 2 cups Zucchini sliced into 1-inch chunks
For Seasoning
  • 1/4 cup Olive Oil for coating
  • 1 teaspoon Garlic Powder
  • 2 tablespoons Rosemary chopped
For the Finish
  • 1 cup Parmesan Cheese freshly grated
  • 1/4 cup Balsamic Glaze for drizzling

Equipment

  • Oven
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your baking sheet with parchment paper.
  2. Wash and slice the carrots, Brussels sprouts, bell peppers, and zucchini into even-sized pieces.
  3. Drizzle olive oil over the veggies and sprinkle garlic powder and rosemary, then toss to coat.
  4. Spread the seasoned veggies in a single layer on the baking sheet, ensuring they are not overcrowded.
  5. Roast the veggies in the oven for 25-30 minutes, tossing halfway through for even browning.
  6. Once roasted, sprinkle Parmesan cheese on top while hot and drizzle with balsamic glaze before serving.
  7. Transfer the roasted veggies to a serving dish and enjoy!

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 60mgCalcium: 150mgIron: 1mg

Notes

Roasted veggies can be prepared ahead of time and stored in the fridge for up to 3 days. Perfect for holiday feasts!

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