Homemade Roasted Veggies

Homemade Roasted Veggies
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 135.7
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 83.6 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Homemade Roasted Veggies calories by ingredient


Introduction

All fresh vegetables in this recipe except the Broccoli. You can absolutely add fresh broccoli if you'd like. All fresh vegetables in this recipe except the Broccoli. You can absolutely add fresh broccoli if you'd like.
Number of Servings: 6

Ingredients

    2 large (7-1/4" to 8-1/2" long) Carrots, raw
    2 cup, sliced Zucchini
    1 package (10 oz) Broccoli, frozen
    1 slice, large (1/4" thick) Onions, raw
    1 cup, strips Green Peppers (bell peppers)
    2 tbsp Extra Virgin Olive Oil
    2 tbsp Basil
    2 tbsp Oregano, ground
    0.25 tsp Cayenne Pepper (Ground)
    1 serving peppers red crushed (encore)1/4t 0 cal (pizza type flakes) (by MAZIE4661)
    2 medium (2-1/4" to 3-1/4" dia.) Potato, raw

Tips

I usually cut up a large batch of vegetables and divide them into individual sandwich bags for the week. I have them through out the week for lunch and dinner with fish or a rice dish or pesto pasta.


Directions

1. Pre-heat oven at 400 F.
2. Slice up fresh vegetables.
3. Put them in a large bowl add the broccoli in the bowl with the
onions, peppers, oil and seasoning.
4. Coat everything well.
5. Place the coated vegetables on a large baking sheet and put in
the oven.
6. Bake for 20 mins or until desired tenderness.
7. Remove from oven and enjoy.

Serving Size: Makes 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANEWTAE.