The Perfect Oven-Roasted Vegetables
My Perfect Oven-Roasted Vegetables are colorful, delicious and packed with nutrients.
- 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 ⅓ 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.
Serve roasted vegetables as a side dish with grilled chicken or fish or stir them into rice or quinoa. You can also add them to salads, sandwiches, quesadillas or pasta dishes.
Cut the vegetables into similar size pieces so they cook evenly. I like to cut vegetables like zucchini and carrots on a diagonal- the greater surface area will give you more caramelization.
Spread the vegetables out on a sheet pan in a single layer to maximize the caramelization. Don’t overcrowd the pan or they will steam instead of brown.
Don’t stir the vegetables too often. Turn them halfway through and leave them alone to brown.
For a finishing touch, you can add a final sprinkling of sea salt, fresh herbs, vinegar or grated parmesan cheese when you remove the vegetables from the oven.
Serving: 0g | Calories: 80kcal | Carbohydrates: 14g | Protein: 1.9g | Fat: 2.3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 34mg | Potassium: 0mg | Fiber: 2.4g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg