Description
Vegan Roasted Vegetables offer unmatched texture with a crisp exterior and melt-in-your-mouth interior, maximizing flavor through caramelization while being nutrient dense and meal prep friendly.
Ingredients
Scale
1 cup Broccoli Florets
1 cup Carrots
1 cup Red Onio
1 cup Bell Peppers
1 cup Zucchini
3 tbsp Extra Virgin Olive Oil
4 Garlic Cloves
1 tsp Dried Oregano
1 tsp Smoked Paprika
1 tsp Sea Salt
1/2 tsp Black Pepper
Instructions
- Preheat the oven to 425°F (220°C)
- Wash and dry all vegetables; cut into uniform pieces
- Toss vegetables with Extra Virgin Olive Oil, sea salt, cracked pepper, smoked paprika, and oregano in a large mixing bowl
- Spread the vegetables on a large baking sheet, ensuring they are not overcrowded
- Roast for 20 to 25 minutes, tossing halfway through
- For additional color, move to the top rack for the last 3 minutes
- Remove from the oven and toss with fresh parsley or a squeeze of lemon juice before serving
Notes
Use a high-quality oil for best results.
Consider seasonal vegetable substitutions for variety.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 145 kcal
- Sugar: 4g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg