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Healthy Roasted Vegetables

Healthy Roasted Vegetables: A Simple Nutrient-Dense Recipe
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Transform fresh, colorful produce into a gourmet side dish with this simple roasting technique. By using high heat and proper spacing, these vegetables develop a naturally deep, caramelized sweetness and a crisp texture without the need for heavy sauces. This nutrient-dense medley of carrots, broccoli, bell peppers, and red onion is perfect for elevating any meal with garden-fresh flavor and vibrant color.

Ingredients

Scale

3 large carrots, peeled and sliced into 1-inch rounds
1 head broccoli, cut into bite-sized florets
2 whole bell peppers, de-seeded and chopped into thick chunks
1 medium red onion, sliced into thick wedges
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
1 teaspoon dried thyme

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Line a large heavy-duty baking sheet with parchment paper.
Wash and thoroughly dry all vegetables to ensure proper roasting.
Cut all vegetables into uniform pieces for even cooking.
Place the vegetables in a large mixing bowl and drizzle with olive oil, tossing until well coated.
Add the salt, black pepper, and dried thyme, tossing again to season evenly.
Spread the vegetables on the prepared baking sheet in a single layer, ensuring they do not crowd to prevent steaming.
Roast for 30 minutes, or until the edges are golden brown and charred, and the center of the vegetables are tender.

Notes

Ensure the vegetables are dry after washing to achieve the best caramelization. Do not overcrowd the pan; use two pans if necessary. You can substitute the dried thyme with dried oregano or rosemary if preferred.

Nutrition

Find it online: https://www.blinkitchen.com/healthy-roasted-vegetables/