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Oven-Roasted Vegetables

Oven-Roasted Vegetables

78 Ratings
78 Ratings
Recipe Image
Oven-Roasted Vegetables ready to eat
Makes: 6 servings
Total Cost: $$$$

This simple and delicious vegetable dish is perfect with your favorite entrée.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black ground pepper
  • 3 cups fresh vegetables (cut up, such as potatoes, broccoli, carrots, cauliflower, or red peppers)

Directions

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

Notes

Source:

Pennsylvania Nutrition Education Network

Nutrition Information

Serving Size: 1/2 cup prepared vegetables, 1/6 of recipe (71g)
Nutrients Amount
Total Calories 100
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 129 mg
Carbohydrates 12 g
Dietary Fiber 4 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 3 g
Vitamin D 0 mcg
Calcium 25 mg
Iron 1 mg
Potassium 158 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 100
Total Fat 5 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Linoleic Acid 2 g
α-Linolenic Acid 0.3 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 12 g
Dietary Fiber 4 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 3 g
Minerals
Calcium 25 mg
Potassium 158 mg
Sodium 129 mg
Copper 78 mcg
Iron 1 mg
Magnesium 21 mg
Phosphorus 47 mg
Selenium 0 mcg
Zinc 0 mg
Vitamins
Vitamin A 194 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0 mg
Vitamin C 4 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 27 mcg
Folate 18 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Choline 22 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1/2 cups

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11/17/11
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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025