Oven Roasted Vegetables Recipe

Published on
By : dLife Editors

Oven roasted broccoli, potatoes, carrots, onion, and pepper in a simple mix of seasonings.

Summary

Print Recipe
Cook time: 1 Hour
Prep time: 15 Minutes
Idle time:
Level Easy
Servings: People
Unit:
15g
Carbs
0g
Sat. fat
2g
Fibers
22mg
Sodium
2g
Protein
92kcal
Calories
15g
Carbs
0g
Sat. fat
2g
Fibers
22mg
Sodium
2g
Protein
92kcal
Calories

Ingredients

  • Cooking Spray
  • 1 cup chopped fresh broccoli florets
  • 2 chopped zucchinis
  • 1 cup chopped fresh cauliflower
  • 1 cup Chopped Green Bell Pepper
  • 2 fresh carrots
  • 1 Red Onion
  • 3 garlic cloves
  • 1/2 tsp salt
  • 1 tsp lemon pepper
  • 3 tbsp Olive Oil
  • 3 tbsp Balsamic Vinegar

Instructions

  1. Preheat oven to 425°F.
  2. Coat large, shallow roasting pan with cooking spray.
  3. Wash and trim broccoli, zucchini, cauliflower, pepper and carrots. Cut into 2" pieces.
  4. Peel onion and cut into eighths. Peel and coarsely chop garlic.
  5. Place all vegetables in large bowl. Add salt, lemon pepper, olive oil, and balsamic vinegar and gently toss until vegetables are well coated. Transfer to prepared roasting pan.
  6. Bake 45 minutes, stirring every 15 minutes, or until vegetables are tender and lightly browned.
  7. Transfer to serving dish

Additional information

Nutrition Facts
Oven Roasted Vegetables
Amount Per Serving
Calories 92
% Daily Value*
Sodium 22mg 1%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Oven Roasted Vegetables
Amount Per Serving
Calories 92
% Daily Value*
Sodium 22mg 1%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

Tags