Description
Zesty Tangerine and Sumac Roasted Vegetables bring a vibrant twist to your table, transforming humble veggies into a flavor-packed dish that even the pickiest eaters will adore. With sweet carrots, tender zucchini, and colorful bell peppers coated in zesty tangerine juice and aromatic sumac, this recipe is perfect for cozy dinners or festive gatherings. Easy to prepare and visually appealing, these roasted vegetables are sure to impress!
Ingredients
Scale
- 2 cups carrots, chopped (about 3 medium)
- 2 cups zucchini, sliced (about 2 medium)
- 1 cup red bell peppers, diced (about 2 medium)
- 1 cup red onion, chopped (about 1 large)
- 1/4 cup freshly squeezed tangerine juice
- 2 tbsp sumac
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the carrots into bite-sized pieces, slice zucchini into half-moons, and dice the red bell peppers and onion.
- In a large bowl, combine all vegetables with olive oil, tangerine juice, sumac, salt, and pepper; toss until evenly coated.
- Spread the mixture onto a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes until golden brown and tender; stir halfway through for even cooking.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg