Oven-Roasted Vegetables
This simple and delicious vegetable dish is perfect with your favorite entrée.
- 6 Servings
- Less than $3.00
Oven-Roasted Vegetables
This simple and delicious vegetable dish is perfect with your favorite entrée.
- 6 Servings
- Less than $3.00
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
Steps
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.
Ingredients
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 |
| 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 |
Source:
- Pennsylvania Nutrition Education Network