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.
This recipe was originally posted on 28 May of 2017.
AuthorChuckHThis 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.
Ingredients:
Directions:
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.
Enjoy!
10 servings
1 cup
- Amount per serving
- Calories70
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.4g2%
- Trans Fat 0g
- Cholesterol 1mg1%
- Sodium 157mg7%
- Total Carbohydrate 12.3g5%
- Dietary Fiber 2.9g11%
- Total Sugars 3.4g
- Protein 2g
- Calcium 3mg1%
- Iron 3mg17%
- Potassium 389mg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
- 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
Directions
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.
Enjoy!
Notes
Be the first to comment on "Recipe: Oven Roasted Vegetables"