Herb Roasted Vegetables
A colorful mix of carrots, cauliflower, broccoli, and green beans tossed with olive oil, dill, parsley, garlic, and onion, then roasted until tender and lightly browned. A simple, flavorful side dish that works with just about any meal.
Print
Pin
Servings: 4
Calories: 113kcal
Ingredients
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 pound carrots cut into 1/2-inch thick sticks
- 1/4 pound cauliflower florets cut into bite-size pieces
- 1/4 pound broccoli florets cut into bite-size pieces
- 1/4 pound green beans trimmed and snapped in half
- 2 tablespoons olive oil
- 1 tablespoon parsley chopped for garnish
Instructions
- Preheat the oven to 425°F. Line a sheet pan with aluminum foil for easy cleanup.
- In a small bowl, whisk together the dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper.
- Place the carrots, cauliflower, broccoli, and green beans in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with the seasoning mixture and toss again.
- Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast for 20 minutes, until tender and lightly browned at the edges.
- Transfer to a serving dish and sprinkle with fresh parsley. Serve warm.
Nutrition
Calories: 113kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 205mg | Potassium: 431mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9937IU | Vitamin C: 47mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
