Classic Roasted Vegetables


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  • By Sarah Koszyk, MA, RDN on
  • November 17th, 2013

Classic Roasted Vegetables
 
Prep time
Cook time
Total time
 
I LOVE roasted vegetables. Roasting veggies is an easy and quick way to get your vitamins, fiber, and nutrition in 1 pot with little prep and little hands-on cooking time. The best part about roasting veggies, is you don’t have to chop them up into small pieces! I make big cuts of the veggies and just dump them in the roasting pan. By adding in a sweet potato or regular potato, you’ve already added in your starch for the meal. Now you’ve really got your veggies and starch in 1 pot! My favorite way to marinade the roasting veggies: garlic powder (or fresh minced garlic), salt, pepper, any herb, and an acid (such as balsamic vinegar, red wine vinegar, lemon juice, etc). Enjoy your seasonal veggies! Feel free to use any vegetable blend you want. The options are open!
Author:
Recipe type: Side Dishes, Vegetable Dish
Cuisine: American
Serves: 6
Ingredients
  • Olive oil spray (from a Misto)
  • 1 red bell pepper, deseeded
  • 1 green bell pepper, deseeded
  • 1 red onion
  • 1 head cauliflower
  • 2 medium sweet potatoes
  • 1 carrot
  • 2 stalks of celery
  • 1 zucchini
  • ½ Tbsp garlic powder
  • ½ bunch fresh herb such as Italian flat-leaf parsley, Cilantro, or Basil (choose which one you want to do). No fresh herbs? Try 2 Tbsp of Herbs De Provence (it’s a GREAT dried herb blend that you can buy from any grocery store).
  • Salt & Pepper to taste
  • 3 Tbsp Balsamic Vinegar (or another type of vinegar/lemon juice)
Instructions
  1. Set oven to 450° Bake.
  2. Chop up the veggies in big chunks. For example, the bell pepper can be cut in half. Then cut into 6 big pieces on each half (so you have about 12 cut-up slices of bell peppers for each color). Another example of the cauliflower is to remove the green parts and just separate the big “trees.”
  3. Spray the roasting pan with the cooking spray. Place the veggies in the roasting pan. Toss with the garlic powder, salt, pepper, and herbs. Roast the veggies for 35 minutes. Remove from the pan and toss with the vinegar.
Nutrition Information
Serving size: 1 cup Calories: 107 Fat: 0.5 Saturated fat: 0 Carbohydrates: 23.5 Sugar: 9.3 Sodium: 72.4 Fiber: 5.9 Protein: 3.5 Cholesterol: 0

 

 

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2 responses to “Classic Roasted Vegetables”

  1. Lily says:

    I love roasting veggies! I usually do a big pan on Sunday with some herbs and olive or coconut oil. Then I have vegetables pre-made to enjoy for the rest of the week. They are even yummy added to a green salad.

    • Sarah Koszyk, RD, MA says:

      Delicious! So smart to roast a bunch of veggies at once and then use them throughout the week! Adding to a salad is a great idea! Fantastic, Lily!

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