How to roast vegetables
Posted in Diet & Nutrition on September 6, 2013. Last modified on April 23, 2019. Read disclaimer.
Ingredients
| Vegetables: Choose 4 cups of one or more |
Herbs or Spices: Choose 2-3 teaspoons of one or more |
Oil: Choose 1 tablespoon |
|---|---|---|
| Broccoli Red Potatoes Sweet Potatoes Garlic Cloves Carrots Onions Peppers Eggplant Zucchini Squash Acorn Squash Brussel Sprouts Tomatoes |
Chili powder Rosemary Cumin Garlic cloves Grill seasoning Curry powder Chinese 5 spice Tarragon Italian seasoning Sage Parsley Cinnamon Salt Pepper |
Olive oil Canola oil Corn oil |
Directions
- Select one or a combination of vegetables and toss with 1 tablespoon of olive or canola oil, and 2-3 teaspoons of one or a combination of spices.
- Place on a nonstick cooking pan and roast at 375°F for approximately 40 minutes or 425°F for 20-25 minutes. You may want to place foil on the pan for easier clean up.
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Nutrition Information per serving (Makes 4 servings)
Nutrient content will vary greatly depending on vegetable chosen and how much oil is used. Vegetables generally have between 15-25 calories per 1/2 cup. Starchy vegetables such as potatoes have 60-90 calories per 1/2 cup.
Suggested combinations
- Sweet potatoes: 5 spice, cinnamon
- Red potatoes: garlic, rosemary
- Eggplant: garlic, Italian seasoning
- Carrots: grill seasoning, parsley
- Acorn squash: cinnamon, chili powder
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