Description
Tender, slightly crisp roasted vegetables infused with garlic, thyme, and rosemary, making a colorful, healthy, and flavorful side dish that's naturally vegan, gluten-free, and low in calories.
Ingredients
2 cups baby carrots
1 cup broccoli florets
1 cup cauliflower florets
1 red bell pepper, chopped
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine baby carrots, broccoli florets, cauliflower florets, and chopped red bell pepper.
- Drizzle vegetables with olive oil, then add minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss until evenly coated.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 25–30 minutes, tossing once halfway through, until vegetables are tender and slightly browned on the edges.
- Remove from oven and garnish with fresh parsley before serving, if desired.
Notes
Swap in other vegetables like zucchini, sweet potatoes, or Brussels sprouts.
Add crushed red pepper flakes for heat or a squeeze of lemon juice for brightness.
For extra richness, sprinkle with grated Parmesan cheese before serving.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in oven, skillet, or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
