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Roasted Vegetables on a white platter with a green napkin.
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Roasted Vegetables
Prep Time
1 hr 10 mins
Cook Time
45 mins
Total Time
1 hr 55 mins
 

Different vegetables take different amounts of time to cook, so you need to add them in stages when making roasted vegetables. Mix them together on a sheet pan to add to other recipes or serve as a great side dish.

Course: Side Dishes
Cuisine: American
Keyword: Whole 30, Vegetarian, Gluten Free, Low Carb, Healthy, Roasting Recipes, Cooking Methods, Sheet Pan Dinners
Servings: 6
Calories: 124 kcal
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
  • 1 red onion wedges
  • 1 red pepper chunks
  • 1 yellow pepper chunks
  • 1 zucchini large chunks
  • 1 eggplant large chunks
  • ¼ cup olive oil
  • coarse or kosher salt
  • freshly ground black pepper
  • 1 tablespoon chopped fresh thyme
Instructions
  1. Pre-heat the oven to 450˚ F.
  2. Cut the vegetables into chunks, trying to make them all a uniform size.
  3. Toss the vegetables with the olive oil, salt and pepper and fresh thyme.
  4. Roast the onions alone for about 20 to 30 minutes. Then add the remaining vegetables and roast for another 10 to 15 minutes.
  5. Remove from the oven and season to taste again, or garnish with some chopped fresh herbs or Parmesan cheese.

Recipe Video

Nutrition Facts
Roasted Vegetables
Amount Per Serving
Calories 124 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 6mg0%
Potassium 378mg11%
Carbohydrates 10g3%
Fiber 4g16%
Sugar 5g6%
Protein 2g4%
Vitamin A 800IU16%
Vitamin C 72.4mg88%
Calcium 23mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.