Recipe: Oven Roasted Vegetables

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A healthy and filling side dish that goes with just about any main dish.

Roasting in the oven brings out the natural sweetness of the vegetables.  Combine vegetables to meet your dietary requirements whatever they may be low-carb, high-fiber, or low-calorie.  The combinations are almost limitless.  If there are other vegetables that you enjoy, feel free to add them.

AuthorChuckH
DifficultyBeginner

This recipe can also be done on a grill.  Just wrap the veggies in foil and place over medium heat.  Cooking time will vary based on the heat of the grill.

Roasted Vegetables

Yields10 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients:

 1 tbsp Balsamic vinegar
 1 tbsp olive oil
 2 tbsp parmesanShredded
 1 tbsp dried herbsOf you choice
 2 Combine 8 to 10 cups of vegetables. Calories listed are per cup. asparagus (31 cal) bell peppers - green, orange, red, and/or yellow (38 cal) broccoli (25 cal) carrots (52 cal) cauliflower (25 cal) eggplant (21 cal) green beans (40 cal) mushrooms (15 cal) onion - red or sweet (61 cal) parsnips (110 cal) potatoes - sweet (140 cal), red, new, or fingerling (100 cal) squash - acorn (56 cal), butternut (82 cal), yellow (20 cal) turnips (37 cal) zucchini (20 cal)Minced
 SaltTo taste
 PepperTo taste
 10 cups VegetablesI added: bell peppers, broccoli, carrots, cauliflower, onions, parsnips, sweet potatoes, yellow squash, turnips, zucchini

Directions:

1

Preheat oven to 425F. Line a large baking sheet with foil. Optional: coat foil with nonstick cooking spray.

2

Cut dense, slow cooking vegetables into small pieces, cut soft, quick cooking vegetables into larger pieces. Place chopped vegetables in a large bowl.

3

In a small bowl combine balsamic vinegar, olive oil, garlic, salt, pepper, and herbs (if using).

4

Pour mixture over vegetables and toss to coat. Place vegetables in a single layer on baking sheet.

5

Bake at 425F for 20 minutes. Stir. Bake additional 10 to 20 minutes until all vegetables are fork tender.

6

Enjoy!

Nutrition Facts

Serving Size 1 cup

Servings 10


Amount Per Serving
Calories 70Calories from Fat 17
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.4g2%
Trans Fat 0g
Cholesterol 1mg1%
Sodium 157mg7%
Potassium 389mg12%
Total Carbohydrate 12.3g5%
Dietary Fiber 2.9g12%
Sugars 3.4g
Protein 2g4%

Calcium 3%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes:
  1. This recipe has less than 70 calories And 2.9 grams of fiber per serving.  An extremely versatile but still healthy dish. These veggies can be eaten as a side or added to casseroles, quesadillas, sandwiches, and soups.

Ingredients

 1 tbsp Balsamic vinegar
 1 tbsp olive oil
 2 tbsp parmesanShredded
 1 tbsp dried herbsOf you choice
 2 Combine 8 to 10 cups of vegetables. Calories listed are per cup. asparagus (31 cal) bell peppers - green, orange, red, and/or yellow (38 cal) broccoli (25 cal) carrots (52 cal) cauliflower (25 cal) eggplant (21 cal) green beans (40 cal) mushrooms (15 cal) onion - red or sweet (61 cal) parsnips (110 cal) potatoes - sweet (140 cal), red, new, or fingerling (100 cal) squash - acorn (56 cal), butternut (82 cal), yellow (20 cal) turnips (37 cal) zucchini (20 cal)Minced
 SaltTo taste
 PepperTo taste
 10 cups VegetablesI added: bell peppers, broccoli, carrots, cauliflower, onions, parsnips, sweet potatoes, yellow squash, turnips, zucchini

Directions

1

Preheat oven to 425F. Line a large baking sheet with foil. Optional: coat foil with nonstick cooking spray.

2

Cut dense, slow cooking vegetables into small pieces, cut soft, quick cooking vegetables into larger pieces. Place chopped vegetables in a large bowl.

3

In a small bowl combine balsamic vinegar, olive oil, garlic, salt, pepper, and herbs (if using).

4

Pour mixture over vegetables and toss to coat. Place vegetables in a single layer on baking sheet.

5

Bake at 425F for 20 minutes. Stir. Bake additional 10 to 20 minutes until all vegetables are fork tender.

6

Enjoy!

Oven Roasted Vegetables
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