Roasted Vegetables

Name: Roasted Vegetables
Yield: 1 servings
Ingredients: 1 cup chopped vegetables of your choice; 1 1/2 tsp olive oil (can substitute avocado oil); salt and pepper (to taste); dill, oregano, tarragon, thyme (optional herbs for seasoning)

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Nutritional information per one serving

Cal

Fat

6 g

Added Sugar

0 g

No. of Servings

Ingredients

1 cup chopped vegetables of your choice
1 ½ tsp olive oil (can substitute avocado oil)
salt and pepper (to taste)
dill, oregano, tarragon, thyme (optional herbs for seasoning)

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Extra Virgin Olive Oil

Kitchen Tools

Rimmed Baking Sheet

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Instructions

Preheat oven to 400°.
Place the chopped vegetables into a bowl and add oil and seasoning. Stir well.
Place vegetables on baking sheet and put in oven for about 30 minutes. Typically, the harder the vegetable the longer it takes to cook. Carrots and potatoes will take a little longer than zucchini and peppers.

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5.0 / 5 (1 vote)

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Comments & Ratings

2 Responses

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C

Christa Babb

1 year ago

Thanks for sharing your great serving suggestions!
D

deniwilliamson

1 year ago

Delicious way to prepare veggies--as a side to baked pastas OR first-in oven when you are having fish AND great add-ins to eggs and spinach in the morning, when there are leftovers.