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Oven Roasted Vegetables
These oven roasted vegetables are quick to prep, super flavorful, and caramelized on the edges. Learn how to make the perfect side dish for any protein that's delicious on its own.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
roasted vegetables
Servings:
6
servings
Calories:
93
kcal
Author:
Ioana Borcea from LowCarbSpark.com
Ingredients
2
cups
broccoli florets
2
cups
cauliflower florets
2
cups
sliced mushrooms
1/2
medium zucchini
sliced
1
cup
carrots
sliced
1
red bell pepper
chopped
1
yellow onion
cut into wedges
2
tablespoons
olive oil
2
tsp
Italian Seasoning
1
tsp
garlic powder
Instructions
Preheat oven to 400˚F/200°C. Coat a large baking sheet with non-stick cooking spray.
Add all the vegetables to a large bowl. Add the olive oil, Italian seasoning, salt, and pepper. Toss to coat well using a wooden spoon or your hands.
Place the vegetables into your baking sheet in a single layer. If needed, use two baking sheets.
Roast for 20-25 minutes, stirring halfway through cooking.
Remove from the oven, garnish with parmesan cheese and freshly chopped parsley, if desired. Enjoy!
Nutrition
Serving:
1
serving
|
Calories:
93
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
40
mg
|
Potassium:
497
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
4418
IU
|
Vitamin C:
74
mg
|
Calcium:
52
mg
|
Iron:
1
mg
|
Net Carbs:
8
g