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roasted carrots and bell peppers on a white plate

Roasted Carrots and Bell Peppers Recipe

Kristina Todini, RDN
A super easy sheet pan roasted carrot and sweet peppers recipe with only 5 ingredients and ready in under 30 minutes. Super easy, super tasty!
5 stars (3 ratings)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 139 kcal

Ingredients
  

  • 1 pound carrots washed and trimmed
  • 1 pound bell peppers washed and trimmed
  • 2 whole garlic cloves sliced thin
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper

Instructions
 

  • Preheat oven: Preheat the oven to 400 degrees (200 C)
  • Prep vegetables: Wash bell peppers and carrots and remove stems. If using large carrots, cut in half lengthwise. Cut the bell peppers into thin strips.
  • Roast vegetables: Arrange the carrots and bell peppers on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

Notes

  • Tools needed: sheet pan, knife set, cutting board
  • Prep ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
  • Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
  • Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.

Nutrition

Serving: 1servingCalories: 139kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 93mgPotassium: 604mgFiber: 6gSugar: 10gVitamin A: 22495IUVitamin C: 152mgCalcium: 46mgIron: 1mg
Keyword roasted carrots and bell peppers, roasted carrots and sweet peppers, vegan roasted vegetables
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