Description

Roasted vegetables are a vibrant and nutritious addition to any meal, bringing warmth and flavor to your table. This colorful medley of carrots, Brussels sprouts, and red bell peppers is drizzled with olive oil and seasoned to perfection. Roasting enhances their natural sweetness while achieving a delightful caramelization. Perfect as a side dish or tossed into salads, these veggies are versatile and easy to prepare, making them ideal for busy weeknights or festive gatherings.

Ingredients

Scale

2 cups carrots, sliced
2 cups Brussels sprouts, halved
1 cup red bell pepper, chopped
3 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine sliced carrots, halved Brussels sprouts, and chopped red bell pepper.
Add olive oil, minced garlic, salt, and black pepper; toss until evenly coated.
Spread the vegetable mixture onto a parchment-lined baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through for even browning.
Serve warm as a side dish or incorporate into salads.

Nutrition

Serving Size: 1 cup (150g)
Calories: 120
Sugar: 5g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: Feel free to experiment with seasonal vegetables like zucchini or sweet potatoes. For added flavor, sprinkle fresh herbs like rosemary or thyme before roasting. Drizzle with balsamic glaze for an extra zing.