Description
A simple and flavorful Lazy Roasted Vegetables dish featuring a colorful mix of pumpkin, broccoli, carrots, and corn, tossed with olive oil and seasonings, then roasted to golden perfection.
Ingredients
Units
Scale
- 400 g pumpkin, chopped
- 300 g broccoli, chopped
- 200 g carrots, chopped
- 100 g corn
- 2 tablespoons olive oil
- 2 teaspoons salt, or to taste
- 1 teaspoon ground pepper, or to taste
Instructions
- Preheat oven to 220°C (425°F) and line an 18 x 13-inch baking tray with parchment paper.
- Chop vegetables into even-sized pieces.
- In a large mixing bowl, toss vegetables with 2 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon ground pepper until evenly coated.
- Spread vegetables in a single layer on the tray, placing corn and carrots at the deeper end, followed by pumpkin and broccoli.
- Roast at 220°C (425°F) for 25-35 minutes until golden brown and tender, flipping halfway for even color. Test doneness with a fork; it should pierce easily.
- Alternatively, for air fryer: Spread vegetables on a preheated air fryer rack at 375°F (190°C) and air fry for 12-15 minutes, shaking halfway.
- Serve immediately or store for later use.
Notes
- Ensure vegetables are cut to similar sizes for even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Customize with other vegetables like zucchini or sweet potatoes, adjusting cooking times as needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 1180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg