No-fail roasted veggies! 🎯 every time

Ingredients

• 2 pieces Carrots (peeled and cut into 1‑inch pieces)
• 1 head Broccoli Florets (cut into bite‑size florets)
• 1 piece Red Bell Pepper (seeded and cut into 1‑inch strips)
• 1 piece Zucchini (cut into half‑moon slices about ½ inch thick)
• 1 piece Red Onion (peeled and cut into wedges)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• ½ teaspoon Salt (kosher or sea salt)
• ¼ teaspoon Black Pepper (freshly ground)
• ½ teaspoon Dried Thyme (optional, adds herbaceous flavor)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the vegetables.

   Time: PT5M

   Temperature: 425°F

2. Wash and Cut Vegetables

   Rinse all vegetables under cold water. Peel the carrots, then cut carrots, broccoli florets, bell pepper, zucchini, and red onion into roughly 1‑inch pieces so they cook evenly.

   Time: PT15M

3. Mince Garlic

   Peel the garlic cloves and mince them finely.

   Time: PT2M

4. Season the Veggies

   In a large mixing bowl, combine the cut vegetables, minced garlic, olive oil, salt, pepper, and dried thyme. Toss until everything is evenly coated.

   Time: PT5M

5. Arrange on Baking Sheet

   Line the baking sheet with parchment paper (optional) and spread the vegetables in a single layer, making sure they’re not crowded.

   Time: PT3M

6. Roast

   Place the sheet pan in the preheated oven. Roast for 20‑25 minutes, stirring or flipping the vegetables halfway through for even browning.

   Time: PT25M

   Temperature: 425°F

7. Finish and Serve

   Remove the pan from the oven. Taste and adjust seasoning if needed, then transfer to a serving dish.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

6 g

Fiber

4 g