This easy recipe for heart healthy roasted vegetables is one of our best healthy one pan recipes for the holidays. Oven roasted veggies are a budget-friendly side dish that never fails to impress. Toss vegetables with olive oil and dried herbs before roasting. It’s a perfect side for guests who are vegan, vegetarian or people who need diabetic recipes.
This medley of roasted vegetables is a powerhouse for heart health. It's packed with fiber-rich root vegetables, uses heart-healthy monounsaturated fats from olive oil, and is extremely low in sodium (only 76mg per serving). This combination helps support healthy blood pressure and cholesterol levels, making it an ideal choice for a heart-healthy or diabetic diet.
A high temperature, typically 400°F (200°C) as used in this recipe, is best. This high heat ensures the vegetables become tender-crisp and achieve a deep, caramelized flavor without becoming mushy.
All vegetables are healthy to roast! The best choices are nutrient-dense vegetables like the ones in this recipe: broccoli, Brussels sprouts, carrots, parsnips, and sweet potatoes. They are all rich in fiber, vitamins, and antioxidants.
Yes, eating roasted vegetables every day is a very healthy habit. Roasting with a healthy fat like olive oil is an excellent way to increase your daily vegetable intake, which is linked to better heart health and overall wellness.
Roasted vegetables are a great food for weight loss. They are low in calories but high in fiber, which helps you feel full and satisfied, reducing overall calorie intake.
Looking for more delicious veggie recipe inspiration? Try any of these quick, tasty, and heart-smart options.
Whether you’re looking for classic comfort food recipes made healthier, or a new main course to refresh your table, these recipes have you covered.
Recipe yields 12 servings
Preheat oven to 400°. Lightly spray an 11 x 17-inch baking sheet with nonstick cooking spray.
In a large bowl, combine all ingredients. Toss the vegetables to coat with the olive oil.
Spread the vegetables evenly on baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables are cooked through to desired consistency. Serve warm.
Try any of these flavorful seasoning options to add variety to your roasted veggies:
For a tangy flavor, whisk 2 tablespoons of balsamic vinegar and 2 minced garlic cloves with the olive oil before tossing.
Add 1/2 teaspoon of smoked paprika and 1/4 teaspoon of red pepper flakes to the dried herb mixture.
After roasting, toss the warm vegetables with 1/4 cup of fresh chopped parsley or basil for a burst of fresh flavor.