Oven-Roasted Vegetables
This simple and delicious vegetable dish is perfect with your favorite entrée.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup prepared vegetables, 1/6 of recipe
102
Calories
3g
Protein
12g
Carbs
5g
Fat
4g
Fiber
3g
Sugar
130mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
2 tablespoons · or cooking oil of choice
lemon juice
1 tablespoon
Italian seasoning
1/2 teaspoon
salt
1/4 teaspoon
black ground pepper
1/4 teaspoon
fresh vegetables
3 cups · potatoes, broccoli, carrots, cauliflower, or red peppers
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 450 degrees F.
- 3
In a small bowl, mix the oil, lemon juice, Italian seasoning, salt, and pepper.
- 4
Wash, peel, and cut the fresh vegetables to get 3 cups cut-up vegetables.
- 5
Spread vegetables on baking sheet pan.
- 6
Pour the oil mixture over the vegetables and mix together.
- 7
Bake for 20 minutes. Stir after the first 10 minutes of baking.
- 8
Serve the vegetables while they are still hot.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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