Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Vegetables
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 medium carrot, sliced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 8–10 garlic cloves, peeled
For the Herb Seasoning
- 2 tbsp extra virgin olive oil
- 1 tsp Sarbu Himalayan Pink Salt
- ½ tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp rosemary (fresh or dried)
- ½ tsp paprika (optional)
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Step 2: Season the Vegetables
- In a large mixing bowl, combine all the vegetables and garlic cloves.
- Add olive oil, Sarbu Himalayan Pink Salt, black pepper, oregano, thyme, rosemary, and paprika.
- Toss well until every vegetable is evenly coated.
Step 3: Roast
- Spread the vegetables in a single layer on the prepared baking tray.
- Roast for 25–30 minutes, turning them halfway through for even cooking.
- The vegetables should be tender with lightly caramelized edges.
Step 4: Garnish & Serve
Transfer the roasted vegetables to a serving platter. Sprinkle with fresh parsley and lemon zest before serving.
Serving Suggestions
- Serve alongside grilled chicken, fish, paneer, or tofu.
- Pair with quinoa, brown rice, or whole wheat pasta.
- Add to wraps, sandwiches, or grain bowls.
- Enjoy as a healthy side dish for lunch or dinner.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
| Calories | 170 kcal |
| Protein | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Fat | 9 g |
| Saturated Fat | 1.5 g |
| Sodium | Varies with salt added |
Why Use Sarbu Himalayan Pink Salt?
Sarbu Himalayan Pink Salt enhances the natural sweetness of roasted vegetables while perfectly complementing the rich flavors of garlic and aromatic herbs. Its clean, balanced taste makes every bite more flavorful without overpowering the fresh ingredients.
Chef’s Tips
- Cut the vegetables into similar-sized pieces for even roasting.
- Avoid overcrowding the baking tray to achieve perfectly caramelized vegetables.
- Add mushrooms, Brussels sprouts, asparagus, or baby potatoes for variety.
- Finish with grated Parmesan or crumbled feta for extra flavor.
- Leftover roasted vegetables can be used in salads, wraps, pasta, or sandwiches.
