Description
A caramelized medley of seasonal vegetables tossed in herb-infused olive oil and slow-roasted to a perfect balance of sweet and savory. This nutrient-dense side dish features broccoli, bell peppers, zucchini, and red onion, enhanced with garlic, balsamic vinegar, and a touch of Parmesan for a restaurant-worthy finish.
Ingredients
2 cups broccoli florets, cut into uniform bite-sized pieces
1 cup carrots, sliced into thin rounds
1 red bell pepper, cut into strips
1 medium zucchini, sliced into rounds
1 small red onion, cut into wedges
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons balsamic vinegar
2 tablespoons grated Parmesan cheese (or substitute with nutritional yeast for a vegan option)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, toss the broccoli, carrots, bell pepper, zucchini, and red onion with olive oil, minced garlic, dried thyme, and dried rosemary.
Spread the vegetables in an even layer on the prepared baking sheet.
Roast for 25 minutes, or until the vegetables are tender and caramelized.
In the last 2 minutes of roasting, sprinkle the Parmesan cheese over the vegetables.
Remove from oven and drizzle with balsamic vinegar before serving.
Notes
For a meatless option, omit the Parmesan cheese and use nutritional yeast for a cheesy flavor.
Use any combination of vegetables you prefer or have on hand.
Ensure all pieces are cut evenly for uniform cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Healthy Salad Recipes for Busy Families
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 140
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 6mg