Roast Vegetable Medley

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
72%
Roast Vegetable Medley
45 min.
8
96kcal

Suggestions


Looking for a vibrant and healthy side dish that will elevate any meal? Our Roast Vegetable Medley is perfect for you! This colorful and flavorful assortment of fresh vegetables is not only visually appealing but is also packed with nutrients. Whether you're preparing a cozy family dinner or hosting a gathering with friends, this dish is sure to impress your guests and satisfy your taste buds.

Combining the sweetness of baby carrots, the crispness of red bell peppers, and the aromatic flavors of garlic and fresh herbs, this medley delivers an explosion of taste in every bite. With its simple preparation and minimal cooking time of just 45 minutes, it’s an ideal choice for those busy weeknights when you want to whip up something healthy without spending hours in the kitchen.

This recipe is incredibly versatile, as it is not only vegetarian and vegan but also gluten-free and dairy-free—making it a perfect option for various dietary preferences. Each serving is low in calories, allowing you to indulge guilt-free. So, gather your fresh produce and ready your roasting pans; it's time to transform your ordinary meals into extraordinary ones with this delicious Roast Vegetable Medley!

Ingredients

  • cup baby carrots with tops ( 5 ounces)
  • 0.5 teaspoon pepper black freshly ground
  • 0.5 teaspoon marjoram dried
  • 1.5 tablespoons olive oil extravirgin
  •  fennel bulb cut into (1/) wedges ( 15 ounces)
  • 2.5 teaspoons mint leaves fresh chopped
  • 24  garlic cloves peeled
  • 2.5 teaspoons oregano fresh chopped
  •  bell peppers red cut into 1-inch pieces ( 1 1/4 pounds)
  • 0.8 teaspoon salt 
  • large shallots peeled halved lengthwise
  • large baby squash yellow halved lengthwise cut into 1-inch pieces ( 6 ounces)
  • large zucchini halved lengthwise cut into 1-inch pieces ( 7 ounces)

Equipment

  • bowl
  • oven

Directions

  1. Preheat oven to 45
  2. Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.
  3. Cut tops off carrots; discard tops.
  4. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray.
  5. Bake at 450 for 12 minutes, stirring once; rotate pans on oven racks.
  6. Bake 12 additional minutes or until vegetables begin to brown, stirring once.

Nutrition Facts

Calories96kcal
Protein11.82%
Fat26.5%
Carbs61.68%

Properties

Glycemic Index
27.63
Glycemic Load
3.41
Inflammation Score
-10
Nutrition Score
17.113478411799%

Flavonoids

Eriodictyol
0.33mg
Luteolin
0.28mg
Kaempferol
0.03mg
Myricetin
0.14mg
Quercetin
0.59mg

Nutrients percent of daily need

Calories:96.22kcal
4.81%
Fat:3.14g
4.83%
Saturated Fat:0.49g
3.09%
Carbohydrates:16.45g
5.48%
Net Carbohydrates:12g
4.37%
Sugar:7.77g
8.63%
Cholesterol:0mg
0%
Sodium:256.3mg
11.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.15g
6.31%
Vitamin C:79.97mg
96.94%
Vitamin A:3819.26IU
76.39%
Vitamin K:31.07µg
29.59%
Manganese:0.54mg
27.2%
Vitamin B6:0.52mg
25.95%
Fiber:4.45g
17.79%
Potassium:593.81mg
16.97%
Folate:64.47µg
16.12%
Vitamin E:1.48mg
9.88%
Vitamin B2:0.17mg
9.82%
Phosphorus:91.33mg
9.13%
Magnesium:35.51mg
8.88%
Iron:1.56mg
8.65%
Calcium:71.53mg
7.15%
Copper:0.14mg
6.99%
Vitamin B1:0.1mg
6.91%
Vitamin B3:1.24mg
6.18%
Vitamin B5:0.55mg
5.52%
Zinc:0.67mg
4.45%
Selenium:2.17µg
3.1%
Source:My Recipes