Description
Indulge in the vibrant, mouthwatering flavors of this Oven Roasted Vegetables Recipe. Perfectly roasted root vegetables and fresh greens come together for a nutritious, colorful side dish that elevates any meal.
Ingredients
Scale
- 1½ cup Sweet Potato (cut in ¾ inch cubes)
- 1½ cup Red Potatoes (cut in ¾ inch cubes)
- 1½ cup Zucchini (diced)
- 1½ cup Broccoli Florets
- 1 cup Bell Peppers (diced)
- 6 Garlic Cloves (smashed)
- 1 Red Onion (diced)
- 2-3 tablespoons Olive Oil (divided)
- 1 tablespoon Balsamic Vinegar (divided)
- 1 tablespoon Honey (divided)
- Salt (to taste)
- Freshly Ground Pepper (to taste)
- 6-7 Fresh Thyme Sprigs (divided)
- 1 Fresh Rosemary Sprig (only leaves – roughly chopped or torn, divided)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes, red potatoes, smashed garlic, balsamic vinegar, honey, salt, pepper, olive oil, thyme sprigs, and rosemary. Ensure everything is well coated.
- Spread root vegetables evenly on the baking sheet and roast for 20 minutes.
- While roasting, prepare remaining vegetables by mixing zucchini, broccoli florets, bell peppers, diced onion, balsamic vinegar, honey, salt and pepper, olive oil, and herbs in the same bowl.
- After 20 minutes of roasting the potatoes, add the remaining veggies on top in an even layer.
- Roast for an additional 15–20 minutes or until all vegetables are tender with crispy edges.
- Serve warm with a sprinkle of fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg