Simple Roasted Vegetables with Onion

Name: Simple Roasted Vegetables with Onion
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs bell pepper (red and yellow, deseeded, cut into 1-inch chunks); 1 pcs zucchini (medium, halved lengthwise and sliced into half-moons); 2 pcs carrot (medium, peeled and cut into thick diagonal slices); 1 pcs onion (large red, cut into wedges with root intact); 2 tbsp olive oil; 1 pinch salt; 1 pinch black pepper (freshly cracked); 4 pcs garlic (cloves, smashed); 1 tsp fresh rosemary (finely chopped)

RATING

0.0/5

TASTE SCORE

8/10

A colorful, caramelized medley of seasonal vegetables roasted until tender and sweet, with crispy onion edges bringing deep flavor. Tossed simply with olive oil, salt, and pepper, this effortless side dish is ready in under 40 minutes and pairs beautifully with almost any main course.

PREP

10m

COOK

SERVES

1 CUP

114 cal

SERVINGS

INGREDIENTS

For 4 servings

2 pcsbell pepper · red and yellow, deseeded, cut into 1-inch chunks1 pcszucchini · medium, halved lengthwise and sliced into half-moons2 pcscarrot · medium, peeled and cut into thick diagonal slices1 pcsonion · large red, cut into wedges with root intact2 tbspolive oil1 pinchsalt1 pinchblack pepper · freshly cracked4 pcsgarlic · cloves, smashed1 tspfresh rosemary · finely chopped

NUTRITION · PER SERVING

114

CALORIES · 1 CUP

Protein2g · 7%

Carbs12g · 42%

Fat7g · 55%

Fiber3g

Sugar6g

Saturated fat1g

Cholesterol0mg

Sodium65mg

Potassium405mg

Phosphorus57mg

How we calculate →

METHOD · 6 STEPS

prep
Preheat the oven and prepare the baking sheet.
1.Position a rack in the middle of the oven and preheat to 425°F (220°C).
2.Line a large rimmed baking sheet with parchment paper.
TIPSpread vegetables in a single layer with space between them — crowding steams instead of roasts.
prep
Cut all the vegetables into similar-sized pieces.
1.Cut bell peppers into 1-inch chunks.
2.Halve the zucchini lengthwise, then slice into thick half-moons.
3.Peel carrots and cut on the diagonal into slices about ½-inch thick.
4.Cut the red onion into wedges, keeping a bit of root on each so they stay intact.
5.Smash the garlic cloves with the flat side of a knife.
TIPAim for uniformly sized pieces so everything roasts at the same rate.
mix
Toss the vegetables with oil and seasonings.
1.Pile all the cut vegetables and garlic onto the prepared baking sheet.
2.Drizzle with 2 tablespoons olive oil.
3.Sprinkle with 1 pinch salt, 1 pinch black pepper, and the chopped rosemary.
4.Toss with your hands until every piece is evenly coated.
TIPMassage the oil into the vegetables gently — it helps seasoning stick and promotes better caramelization.
roast · ~15 min
Spread in a single layer and roast for 15 minutes.
Arrange the vegetables in a single layer on the baking sheet, giving each piece a little room. Place in the preheated oven and roast for 15 minutes.
roast · ~15 min
Flip the vegetables and continue roasting.
1.Remove the baking sheet from the oven.
2.Use a spatula to flip the vegetables so the other side can caramelize.
3.Return to the oven and roast for another 12 to 15 minutes, until the carrots are fork-tender and the onion edges are crisp and charred in spots.
TIPDon't skip flipping — it gives you those beautiful golden-brown edges on both sides.
serve
Serve the roasted vegetables warm.
Transfer the roasted vegetables to a serving platter. Taste and adjust salt and pepper if needed. Serve warm as a side dish alongside grilled chicken, fish, or as part of a grain bowl.
TIPA squeeze of fresh lemon juice just before serving brightens all the flavors.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the root end intact when cutting onion wedges so they hold together during roasting.
2
Smash garlic cloves with the flat side of a knife to release flavor without chopping.
3
Arrange vegetables in a single layer with space between them — crowding steams instead of roasts.
4
Flip vegetables halfway through for even caramelization on both sides.
5
A squeeze of fresh lemon juice just before serving brightens all the flavors.
6
Leftover roasted vegetables keep well in the fridge for 3–4 days; reheat in a hot oven or skillet.

RECIPE VARIATIONS