Oven-Roasted Vegetables

Name: Oven-Roasted Vegetables
Yield: 6 servings
Ingredients: 2 tbsp vegetable oil, or cooking oil of choice; 1 tbsp lemon; 0.5 tsp italian seasoning; 0.25 tsp salt; 0.25 tsp black pepper; 3 cup mixed vegetables, potatoes, broccoli, carrots, cauliflower, or red peppers

6 servings100 calories

Nutrition per serving

estimate · USDA data

Calories: ~100
Protein: ~2.6 g
Carbs: ~12 g
Fat: ~4.8 g

More nutrition

Nutrition facts

Per serving, estimated

Calories100

% Daily value*

Total fat 4.8 g: 6%
Sodium 130 mg: 6%
Total carbohydrate 12 g: 4%
Dietary fiber 4 g: 14%
Protein 2.6 g: 5%

*Percent daily values use the FDA reference diet of 2,000 calories. Values are as published by USDA MyPlate.

Source: U.S. Department of Agriculture, FoodData Central. Not medical advice.

Cookware

Sheet pan

Ingredients

6 servings

2 tbspvegetable oil, or cooking oil of choice
1 tbsplemon
1/2 tspitalian seasoning
1/4 tspsalt
1/4 tspblack pepper
3 cupsmixed vegetables, potatoes, broccoli, carrots, cauliflower, or red peppers

Skip pantry staples (3 in this recipe)

quantities scale with servings

Method

Wash hands with soap and water.
Preheat the oven to 450 degrees F.
In a small bowl, mix the oil, lemon juice, Italian seasoning, salt, and pepper.
Wash, peel, and cut the fresh vegetables to get 3 cups cut-up vegetables.
Spread vegetables on baking sheet pan.
Pour the oil mixture over the vegetables and mix together.
Bake for 20 minutes. Stir after the first 10 minutes of baking.
Serve the vegetables while they are still hot.

Oven-Roasted Vegetables

Nutrition per serving

Cookware

Ingredients