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Oven-Roasted Vegetables

Oven-Roasted Vegetables

Mix your favorite vegetables in this warm, easy dish that's perfect for a cool fall evening. If you're feeling adventurous, try roasting anything from artichoke hearts and beets to squash and zucchini.

Servings: 4

Equipment: sharp knife, oven, baking dish or baking sheet

How long does it take?

1 hour

What's in it?

1 medium red potato
1 medium carrot
1 bunch broccoli
1 Tablespoon olive oil
2 Tablespoons fresh herbs, such as rosemary, basil, thyme, oregano, and sage
Salt and pepper to taste

How to make it:

Step 1: Preheat oven to 450 degrees.

Step 2: Wash the veggies.
Wash the vegetables well since you'll be keeping the skin on those potatoes and carrots. Potatoes and carrots wash up nicely with a vegetables scrubber or a soap-free plastic scouring pad.

Step 3: Cut the veggies.
Slice potatoes and carrots into 3/4-inch pieces. Trim woody (dry looking) ends from the broccoli.

Step 4: Roast the veggies.
Place the vegetables on a baking sheet, and sprinkle with olive oil, herbs, salt, and pepper. Pop the baking sheet in the oven and roast until the vegetables are tender and golden brown. This will take about 45 minutes.

Enjoy your roasted vegetables warm from the oven or keep in the refrigerator, covered, for up to 5 days.

Nutrition breakdown:

Calories 103, Protein 5 g, Carbohydrate 15 g, Fat 4 g (saturated fat 1 g), Dietary Fiber 6 g, Vitamin A over 100% of RDA, Vitamin C over 100% of RDA, Vitamin E 6 mg (76% of RDA), Vitamin B6 25% of RDA

What's in it for you?

Not all oils are created equal. Olive oil is healthy for your heart, and a great one to include in your diet (in moderation).

Variety is key to a healthy diet. By mixing different vegetables in one dish, or throughout the day, you get the nutritional benefits of each one.

Chef's tip:

Try roasting your favorite vegetables. Softer vegetables like tomatoes or zucchini will take a little less time in the oven. Here are a couple of ideas:

  • Tomatoes, zucchini, and onion with oregano
  • Potatoes, beets, and squash with thyme

If you're feeling adventurous, you can purée leftover roasted veggies and make soup. Just add water or low-sodium vegetable broth to get the desired consistency. For a creamier soup, add some low-fat milk or silken tofu.

Last Modified Date: 10/13/2000