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.
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.

Oven Roasted Vegetables
2017-04-30 00:26:54

Serves 4
An extremely versatile but still healthy dish. These veggies can be eaten as a side or added to casseroles, quesadillas, sandwiches, and soups.
Cook Time
40 min
Ingredients
- 1 Tbsp Balsamic vinegar
- 1 Tbsp olive oil
- 2 Tbsp shredded parmesan
- 1 Tbsp dried herbs of your choice
- 2 cloves garlic, minced
- salt
- pepper
- 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)
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Instructions
- Preheat oven to 425F. Line a large baking sheet with foil. Optional: coat foil with nonstick cooking spray.
- Cut dense, slow cooking vegetables into small pieces, cut soft, quick cooking vegetables into larger pieces. Place chopped vegetables in a large bowl.
- In a small bowl combine balsamic vinegar, olive oil, garlic, salt, pepper, and herbs (if using).
- Pour mixture over vegetables and toss to coat. Place vegetables in a single layer on baking sheet.
- Bake at 425F for 20 minutes. Stir. Bake additional 10 to 20 minutes until all vegetables are fork tender.
Notes
- Nutrition information listed below is for the vinegar and oil mixture only.
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