Oven-Roasted Vegetables

A rainbow of color infuses this perfectly portioned side dish of perfectly roasted vegetables.

INGREDIENTS

  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup carrots
  • 1 cup bell peppers 1 cup onion
  • 1 cup mushroom
  • 1 cup yellow squash
  • 1 cup asparagus
  • 1⁄4 cup olive oil
  • 1 tablespoon minced garlic
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon coarsely ground black pepper

DIRECTIONS

  1. Preheat oven to 375° F while preparing vegetables. Chop vegetables so that all pieces are approximately the same size. This will ensure all vegetables are done cooking at the same time.
  2. In a large roasting pan or cookie sheet, toss together all ingredients and spread in a single layer.
  3. Roast approximately 25–30 minutes until veggies are tender and slightly brown, stirring occasionally.

    Tips: To make preparation easier, you can reduce the variety of vegetables but keep to 8 cups total for nutrition consistency. For example, you could chop 8 cups broccoli.

Nutritional Content

  • Servings: 4
  • Nutritional Amount per Serving:
    • Calories: 188
    • Protein: 4g
    • Fat: 14g
    • Carbohydrates: 15g
    • Dietary Fiber: 5g
    • Core Food Plan
      • Fats & Oils: 2
      • ns Veg:

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