Ingredients
Scale
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 2 cups Carrots, sliced
- 1 medium Red bell pepper, chopped
- 1 medium Yellow bell pepper, chopped
- 4 tablespoons Olive oil
- 4 cloves Garlic, minced
- to taste Salt
- to taste Pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1/4 cup Fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the vegetables thoroughly under cold water. Chop the broccoli and cauliflower into bite-sized florets, slice the carrots into rounds, and chop the red and yellow bell peppers.
- In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil and add minced garlic, salt, pepper, oregano, and thyme. Toss to coat evenly.
- Spread the seasoned vegetables evenly on a large baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove from the oven and transfer to a serving dish. Garnish with fresh chopped parsley before serving.
Notes
Cut vegetables into similar sizes for even cooking. Don’t overcrowd the baking sheet for crispiness. Experiment with other vegetables and spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg