Description
This Lazy Roasted Vegetables recipe offers a simple, flavorful way to prepare a variety of colorful vegetables with minimal effort. Perfect as a healthy side dish, it combines baby carrots, broccoli, bell pepper, zucchini, and red onion, all roasted to tender perfection with olive oil and Italian seasonings. Ideal for any meal, this vegan and gluten-free dish delivers rich caramelized flavors and satisfying textures.
Ingredients
Scale
Vegetables
- 2 cups baby carrots
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Arrange vegetables: Spread the baby carrots, broccoli florets, chopped red bell pepper, sliced zucchini, and red onion wedges evenly across the lined baking sheet to ensure even roasting.
- Season and coat: Drizzle the olive oil over the vegetables. Sprinkle garlic powder, Italian seasoning, salt, and black pepper evenly. Toss the vegetables directly on the baking sheet until everything is well coated with the oil and seasonings.
- Roast the vegetables: Place the baking sheet in the oven and roast for 25 to 30 minutes. Halfway through, stir the vegetables to promote even cooking and caramelization on all sides.
- Check doneness and serve: The vegetables should be tender and slightly caramelized on the edges when done. Serve them hot from the oven or at room temperature as a colorful and nutritious side dish.
Notes
- Feel free to use any vegetables you have on hand such as cauliflower, squash, or mushrooms for variety.
- For extra flavor, add a squeeze of fresh lemon juice or sprinkle grated Parmesan cheese just before serving.
- This dish can be prepared ahead of time and served cold for a tasty salad alternative.
