Oven-Roasted Vegetables
This simple and delicious vegetable dish is perfect with your favorite entrée.
- Yield
- 6 servings
- Serving size
- 1/2 cup prepared vegetables, 1/6 of recipe
- Rating
- 3.26 of 5 (80 ratings)
Food groups
- Vegetables: 1/2 cups
Ingredients
- 2 tablespoons vegetable oil (or cooking oil of choice)
- 1 tablespoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black ground pepper
- 3 cups fresh vegetables (potatoes, broccoli, carrots, cauliflower, or red peppers)
Directions
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 101.48 |
| Total Fat | 4.81 g |
| Saturated Fat | 0.67 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 11.97 g |
| Dietary Fiber | 4 g |
| Total Sugars | 2.87 g |
| Added Sugars included | 0 g |
| Protein | 2.59 g |
| Calcium | 23 mg |
| Potassium | 156 mg |
| Sodium | 130.23 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 20 mg |
| Phosphorus | 46 mg |
| Selenium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 192 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 4 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 26 mcg |
| Folate | 18 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 22 mg |
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/oven-roasted-vegetables. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.