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In an era where health-conscious eating is more prevalent than ever, the appeal of colorful, healthy meals cannot be overstated. A plate that bursts with vibrant hues not only captivates the eye but also nourishes the body. One such delightful dish that embodies this principle is the Crunchy Roasted Rainbow Veggies recipe. This dish is not just a feast for the senses; it is a celebration of healthy eating, packed with a variety of vegetables that provide essential nutrients, flavors, and textures.

Crunchy Roasted Rainbow Veggies

Discover the vibrant and nutritious Crunchy Roasted Rainbow Veggies recipe that transforms everyday vegetables into a colorful feast for the senses. Packed with essential nutrients, this dish highlights the natural sweetness and satisfying crunch of roasted vegetables like bell peppers, zucchini, and carrots. Perfect as a side or tossed into salads and grain bowls, these veggies not only enhance your meals but also promote healthier eating habits. Embrace the joy of cooking and elevate your dishes with this delightful recipe!
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Ingredients
  

1 cup assorted bell peppers, diced (red, yellow, and green for a colorful mix)

1 cup zucchini, sliced into half-moons

1 cup carrots, cut into matchsticks

1 cup cherry tomatoes, halved

1 cup red onion, diced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

Fresh rosemary or thyme sprigs for garnishing

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This temperature is essential for achieving beautifully roasted veggies that are crunchy on the outside and tender inside.

    Prepare the Veggies: Rinse and chop all vegetables as specified. Aim for uniform sizes to ensure even cooking; for instance, cut the bell peppers and red onion into similar sized pieces as the zucchini and carrots.

      Season the Veggies: In a large mixing bowl, add the diced bell peppers, zucchini, carrots, cherry tomatoes, and red onion. Drizzle the olive oil over the veggie medley. Sprinkle in the garlic powder, smoked paprika, sea salt, and black pepper. Toss the mixture thoroughly until every piece is coated in the oil and spices, ensuring a flavorful bite every time.

        Spread on Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Evenly spread the seasoned vegetables in a single layer on the sheet, leaving space between each piece. This allows the veggies to roast properly rather than trap steam, which can make them soggy.

          Roast: Place the baking sheet in the preheated oven and roast the veggies for 25 to 30 minutes. Be sure to flip them halfway through to encourage even browning and a crispy texture. Keep a close eye on them as they cook; you’re aiming for a delightful golden hue without burning!

            Serve: Once the veggies are cooked to your liking, carefully remove them from the oven and let them cool for a couple of minutes. Transfer them to a serving dish, and garnish with fresh sprigs of rosemary or thyme for an aromatic touch.

              Enjoy: Serve these vibrant roasted veggies warm as a colorful side dish, or add them to salads, grain bowls, or enjoy them with your favorite dip. Savor the delicious flavors and health benefits of your rainbow creation!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4