Spicy Roasted Vegetables
Spicy Roasted Vegetables pairs a mix of broccoli, cauliflower, peppers, and eggplant with bold spices, then roasts them hot for charred edges and a tender-crisp bite. The cayenne and paprika bring a warm kick balanced by savory garlic and onion notes. Serve as a vibrant side with weeknight mains or as a colorful addition to grain bowls and salads.
- Prep15 min
- Cook10 min
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- 2
In a bowl, combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt.
- 3
Roast in the preheated oven until tender, about 10 minutes.
- Calories 108.93 kcal Moderate
- Protein 2.31 g Low Source
- Carbs 15.28 g Moderate
- Total Fat 4.56 g Moderate
- Saturated Fat 0.76 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 1.12 mg Low Source
- Sodium 59.87 mg Low Source
- Fiber 2.56 g Low Source
- Sugar 4.33 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 21.06 mg Low Source
- Iron 0.72 mg Low Source
- Potassium 157.43 mg Low Source
- Vitamin A 35.48 mcg_rae Low Source
- Vitamin C 18.0 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅
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