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Perfect Oven-Roasted Vegetables

The Perfect Oven-Roasted Vegetables

The Foodie Physician
My Perfect Oven-Roasted Vegetables are colorful, delicious and packed with nutrients. 
4.58 from 7 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 6
Calories 80 kcal



  • 1 large red onion, peeled
  • 2 bell peppers (yellow, red or orange)
  • 2 medium zucchini
  • 4 carrots, peeled
  • 12 whole cloves garlic, peeled
  • 1 tablespoon olive oil
  • Salt and pepper


  • Preheat oven to 425°F.
  • Cut the onion and peppers into 1-inch pieces. Slice the zucchini and carrots on a diagonal into pieces that are roughly the same size. Divide the vegetables and garlic cloves between two sheet pans lined with parchment paper. Spread them out in a single layer- don’t overcrowd the pans.
  • Toss the vegetables with oil and season them with salt and pepper. Roast in the upper 1/3 of the oven until browned and tender, 35-40 minutes, stirring them halfway through. If using two shelves in the oven, rotate the pans halfway through cooking time to ensure even browning.


Calories: 80kcal | Carbohydrates: 14g | Protein: 1.9g | Fat: 2.3g | Saturated Fat: 0.4g | Sodium: 34mg | Fiber: 2.4g
Keyword roasted vegetables, vegetarian
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