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Roasted Vegetables
Roasted Vegetables
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Prep Time:
15 minutes
Total Time:
40 minutes
Try our vibrant Roasted Vegetables side dish featuring carrots, zucchini, and onions for a flavorful and easy-to-make addition. Opt for baby-cut carrots for a quicker prep time. Suitable for vegans and non-vegans alike, this dish offers variety with roasted zucchini, carrots, and potatoes. Elevate the presentation by finishing with a sprinkle of fresh herbs before serving.
Ingredients:
  • 3 tablespoons olive or vegetable oil
  • 1/2 teaspoon salt
  • 1 clove garlic, finely chopped
  • 2 medium carrots, quartered crosswise, then quartered lengthwise
  • 6 small red potatoes, cut into fourths
  • 2 small onions, cut into 1/2-inch wedges
  • 1 small red bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
  • 1 cup grape tomatoes or cherry tomatoes
Instructions:
  • Preheat oven to 450°F.
  • Combine oil, salt, pepper, and garlic in a small bowl. Toss carrots, potatoes, onions, bell pepper, and zucchini in a 15x10x1-inch pan with the oil mixture until well coated.
  • Roast for 20 minutes, stirring halfway through, uncovered.
  • Add the tomatoes and continue roasting for about 5 minutes until the vegetables are tender and have a golden brown color.

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