Easy Roasted Vegetables
Easy roasted vegetables recipe with bell peppers, Brussels sprouts, and zucchini. Simple, healthy, and ready in 50 minutes.
Ingredients
- 2 medium red bell peppers, cut into 1-inch chunks
- 2 medium yellow bell peppers, cut into 1-inch chunks
- 1 medium red onion, cut into wedges
- 2 cups Brussels sprouts, halved lengthwise
- 2 medium zucchini, cut into half-moons
- 8 ounces cremini mushrooms, quartered
- 3 tablespoons extra-virgin olive oil
- 4 cloves fresh garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit and position the rack in the center.
- 2
Prepare all vegetables by washing them thoroughly and cutting them into uniform, bite-sized pieces so they cook at the same rate.
- 3
Transfer the cut vegetables to a large mixing bowl and drizzle with extra-virgin olive oil.
- 4
Scatter the minced garlic over the vegetables along with the oregano, thyme, smoked paprika, black pepper, and sea salt.
- 5
Toss everything together with a wooden spoon until each piece is evenly coated with oil and seasonings, about one minute.
- 6
Spread the seasoned vegetables in a single layer across two large baking sheets, arranging the Brussels sprouts cut-side down for better caramelization.
- 7
Roast in the preheated oven for 25 to 30 minutes, shaking the pans and stirring the vegetables halfway through cooking for even browning.
- 8
Continue roasting until the vegetables are tender with caramelized, golden-brown edges, about 5 to 10 minutes longer.
- 9
Remove the baking sheets from the oven and transfer the roasted vegetables to a serving platter.
- 10
Drizzle the fresh lemon juice over the warm vegetables and sprinkle with chopped basil and red pepper flakes for brightness and heat.
- 11
Taste and adjust seasonings with additional salt or pepper if needed before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Cremini mushrooms | Portobello mushrooms or cauliflower florets | Portobello mushrooms offer a meatier texture and deeper umami flavor, while cauliflower adds extra fiber and fits different dietary preferences |
| Extra-virgin olive oil | Avocado oil or walnut oil | Avocado oil has a higher smoke point for better roasting and contains more lutein; walnut oil provides omega-3 fatty acids for enhanced anti-inflammatory benefits |
| Dried oregano and thyme | Fresh rosemary and Italian herb blend | Fresh herbs contain higher concentrations of polyphenols with greater anti-inflammatory properties; rosemary is particularly beneficial for cognitive function |
| Sea salt | Himalayan pink salt or low-sodium salt alternative | Pink salt contains trace minerals that support gut health; salt alternatives reduce overall sodium intake while maintaining flavor depth |
| Red bell peppers | Orange bell peppers or rainbow carrots | Orange peppers have slightly higher vitamin A content and a sweeter flavor; carrots add additional fiber and naturally occurring sugars that enhance caramelization |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 175 |
| Total Fat | 10g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 290mg |
| Carbohydrates | 23g |
| Fiber | 6g |
| Sugar | 6g |
| Protein | 6g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
