Description
Experience a vibrant medley of roasted vegetables enhanced by tangy tangerines and zesty sumac—perfect for any meal!
Ingredients
Scale
- 2 cups carrots, sliced into sticks
- 2 cups assorted bell peppers, chopped
- 1 cup red onion, cut into wedges
- 1 cup zucchini, sliced into half-moons
- 1 cup tangerines, segmented
- 2 tbsp sumac
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop all vegetables as listed. Peel and segment the tangerines.
- In a large bowl, combine carrots, bell peppers, red onion, zucchini, tangerine segments, olive oil, salt, pepper, and sumac. Toss until well-coated.
- Spread the vegetable mixture on a baking sheet lined with parchment paper in a single layer.
- Roast in the oven for about 25-30 minutes. Stir halfway through for even roasting.
- Serve hot directly from the baking sheet or transfer to plates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg