Roasted Vegetables with Dried Herbs
A colorful blend of veggies tossed with olive oil and dried herbs. Oven roasted until tender. Easy and healthy side dish!
Servings: 6
Calories: 160kcal
Ingredients
- 4 cups red potatoes cut to 1” pieces
- 1 cups yellow bell pepper cut
- 1 cup baby carrots
- 1 cup onion ½” pieces
- 2 cups zucchini sliced
- 3 Tablespoons olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cut potatoes, bell pepper, and onion to even bite-sized pieces. In a large bowl, combine potatoes, bell pepper, onion and carrots. Toss with olive oil and seasonings (parsley, thyme, garlic powder, salt and pepper) until vegetables are evenly coated.
- Spread vegetable mixture onto large sheet pan in a single layer. Roast in preheated oven at 400°F for 20 minutes. Remove from heat.
- Toss zucchini with a dash of olive oil, and add to top of sheet pan. You can stir/flip vegetables at this point. Roast for and additional 15-20 minutes or until desired level of tenderness is reached.
Nutrition
Calories: 160kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g
