🥕 Oven-Roasted Vegetables – crispy edges, bold flavors, and all the color your plate needs! This recipe features sweet potatoes, carrots, cauliflower, broccoli, and beetroot, roasted slowly with olive oil and herbs until golden and tender.
🌟 Nutritional Benefits: These veggies are loaded with fiber, vitamins A, C, and K, antioxidants and anti-inflammatory nutrients. Carrots bring beta-carotene, beets support circulation, and broccoli boosts immunity.
💡 Quick Tip: Cut all veggies to a similar size for even roasting and toss in crushed garlic for an extra punch!
📌 Serving Suggestion: Enjoy them as a side dish or a nourishing veggie main with yogurt, hummus, or warm rice.
💡 Explore more colorful meal ideas: 👉 Balanced Main Courses
🔗 Read more: Check out the health benefits of sweet potatoes and carrots here.
Roasted vegetables
Ingredients
Preparation method
Preheat the oven to 180°C. Wash and peel all the vegetables. Cut the sweet potatoes, carrots, and red beet into chunks.
Place the vegetables in a large bowl, drizzle with olive oil, and season with salt and pepper to taste. Mix well, then spread them out on a large baking tray lined with parchment paper.
Place the tray in the oven on the lower rack and bake for 20 minutes at 180°C.
Gently toss the vegetables with a spatula, being careful not to break them too much, and return to the oven for another 15–20 minutes.
Serve warm, either on their own or as a side dish with meat, fish, or a plant-based protein. They're also delicious cold, paired with a yogurt sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 340kcal
