Oven-Roasted Vegetables with Garlic and Thyme
Tasty vegetables are tossed with olive oil and spices, then roasted in a hot oven until tender and browned.
Servings 6 servings
Calories 127kcal
Ingredients
- 2 large red bell peppers cut into bite-size pieces (10 oz)
- 1 extra-large red onion peeled and cut into thick slices (10 oz)
- 4 cups cauliflower florets (12 oz)
- 4 cups broccoli florets (12 oz)
- 4 cups Brussels sprouts halved (12 oz)
- Olive oil spray
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
Instructions
- Preheat your oven to 425 degrees F. Line a rimmed sheet pan with parchment paper.
- Arrange the vegetables in a single layer on the prepared baking sheet. Spray them generously with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.
- Roast the vegetables until fork tender and lightly browned, about 30 minutes. There's no need to stir them midway through baking.
Video
Notes
Helpful tips:
- Make sure the veggies are very dry before you coat them with olive oil, and do coat them generously.
- Then cook them in high heat to ensure that they roast rather than steam.
- Roast them until they are quite browned. If you pull them out of the oven too soon they won't have this amazing caramelization going on.
Nutrition
Calories: 127kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 235mg | Fiber: 7g | Sugar: 7g