Description
Légumes rôtis au four, or roasted vegetables, are a vibrant and flavorful side dish that elevates any meal. With crispy edges and a medley of seasonal veggies, this dish is not only visually stunning but also packed with nutrients. Perfect for family dinners or gatherings, the simple yet delicious combination of olive oil, fresh herbs, and garlic creates an irresistible aroma that will have everyone asking for seconds.
Ingredients
Scale
- 2 cups carrots (chopped)
- 2 cups zucchini (chopped)
- 2 cups bell peppers (assorted colors, chopped)
- 1 cup red onion (chopped)
- 4 cloves garlic (minced)
- 3 tbsp olive oil
- 1 tsp dried thyme or rosemary
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the carrots, zucchini, bell peppers, and red onion into uniform bite-sized pieces.
- Mince the garlic cloves and add them to a large bowl with the chopped veggies.
- Drizzle olive oil over the mixture and season with salt, pepper, and herbs. Toss until evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes until tender and golden brown at the edges.
- Serve warm as a side dish or toss into salads for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 140
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg