Cassie's Oven-Roasted Vegetables


4.6 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 260.8
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.2 mg
  • Total Carbs: 57.7 g
  • Dietary Fiber: 6.9 g
  • Protein: 7.2 g

View full nutritional breakdown of Cassie's Oven-Roasted Vegetables calories by ingredient
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This side dish works great along side any protein or pasta and is packed with vitamins! This side dish works great along side any protein or pasta and is packed with vitamins!
Number of Servings: 5


    6 carrots, peeled and chopped into 1-2" cubes
    4 medium red potatoes, chopped into 1-2" cubes with skin on
    4 large baby zucchini, chopped into quarters with skin on
    1 medium onion, chopped into quarters
    1 T dried or fresh parsley
    2 t garlic powder or minced fresh garlic
    1 t black pepper
    1 dash salt
    1 spray olive oil cooking spray
    1 T water


Chop all vegetables into similar-sized chunks and place into a glass or ceramic baking dish. Sprinkle parsley, garlic, pepper, and salt over veggies. Spray generously with olive oil cooking spray. Mix veggies with a spoon to coat evenly. Add a small amount of water to the dish. Cover tightly with a lid or foil and bake at 350-375 degrees for 30-60 minutes, gently stirring mixture once halfway through baking time.

Add any dried or fresh herbs or seasoning you like. Grill seasoning and Mrs. Dash work great in this dish!

Makes 4-6 heaping servings.

Number of Servings: 5

Recipe submitted by SparkPeople user CASSIE753.


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Member Ratings For This Recipe

  • Excellent Easter side dish. Thanks! - 4/24/11

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  • Very good! Served it with roast chicken breast and quinoa and it was very tasty. I added asparagus and used sweet potato instead of red potatoes. I also used olive oil instead of the spray. I will make this recipe again! - 3/7/10

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  • I have not tried this, but it sounds delicious and am going to try it tonight. Could also be cooked in the microwave by putting vegies in a microwave-safe dish with a little water (or low-sodium, fat-free broth) in the bottom and cook until tender-crisp. - 1/30/09

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  • Has these with Salmon Patties, was a hit at dinner - 1/14/09

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  • I Love Roasted veggies. Can't wait to try this. - 7/21/08

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  • I loved this! Next time I will measure the pepper though; I just sprinkled it on, and it was really spicy. It was great though, had plenty of left overs. Next time I will cut the carrots a little smaller though; I was surprised they were the ones that didn't cook as quickly!I might add another onion - 7/16/08

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  • great ...i need to eat more veggies and this will surely help...van't wait to eat it.... - 7/9/08

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  • I'm wondering why the calorie count is as high as it is? - 7/8/08

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  • I make this all the time! The only difference is that I use brussel sprouts instead of the zucchini. I also cook the last 20 minutes uncovered. It's a great way to get in some veggies!

    Sherry - 7/7/08

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  • Even though I pick through the zucchini and onions, it tastes pretty good. - 7/6/08

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