How to Cook Roasted Vegetables
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4.6
15 reviews
Excellent
How to Cook Roasted Vegetables
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Roasted vegetables turn crisped, bronzed and sweetly caramelized when they're simply seasoned with olive oil, salt, and pepper and cooked in the oven at high heat for a favorite hands-off cooking method that's a meal prep time-saver.
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Ingredients
- 4 cups halved, sliced, or cubed vegetables (see notes above)
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425° F.
- Scatter the vegetables on a high sided baking sheet and drizzle with olive oil. Sprinkle the kosher salt and freshly ground black pepper over the vegetables and toss well to coat. Place the vegetables on the sheet pan in an even layer, cut side down if cut in half or sliced. Bake for 20-25 minutes, flipping half way through the cooking time if desired.
- Season with more salt and pepper to taste. Serve or refrigerate in an airtight container for 4-5 days.
Nutrition Information
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Calories
163kcal
(8%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
886mg
(37%)
Potassium
499mg
(14%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin C
23mg
(26%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 886mg | 37% |
| Potassium | 499mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin C | 23mg | 26% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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