Ingredients
Scale
- 2 cups of diced carrots
- 2 cups of bell peppers, assorted colors
- 2 cups of zucchini, sliced
- ½ cup of olive oil
- 1 tablespoon of smoked paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the vegetables by dicing the carrots and slicing the bell peppers and zucchini into bite-sized pieces.
- In a large mixing bowl, drizzle olive oil over the vegetables and add smoked paprika, garlic powder, ground cumin, chili powder, salt, and pepper. Toss well.
- Preheat the oven to 425°F (220°C). Spread the seasoned vegetables evenly onto a baking sheet lined with parchment paper.
- Roast the vegetables for about 25-30 minutes or until tender and caramelized, tossing halfway through the cooking time.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the oven or air fryer to maintain crispiness.
- Feel free to use other seasonal vegetables like sweet potatoes or asparagus for varied flavors.
- This recipe is naturally vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 200 Kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg