How to Roast Vegetables
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How to Roast Vegetables
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This is a complete guide for how to roast vegetables with suggestions for times and temperature along with tips for roasting any vegetable!
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Ingredients
- 1 red onion chopped
- 1 red pepper chopped
- 1 sweet potato chopped into cubes
- 1 large yellow squash end trimmed, cut into ½-inch pieces
- 1 green pepper chopped
- 2-3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- chopped parsley for serving
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Instructions
- Preheat oven to 425°F.
- Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper and garlic powder.
- Use your hands to toss the vegetables. Then spread out into an even layer, making sure the vegetables are not overlapping.
- Roast for 15 to 30 minutes depending on the vegetable.
Equipments used:
Notes
- Storage: Store any leftover vegetables in an airtight container for up to 5 days.
- Reheat: To maintain crispness, reheat in a 350° oven. Start checking after 10 minutes.
Nutrition Information
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Calories
146kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
617mg
(26%)
Potassium
482mg
(14%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
9157IU
(183%)
Vitamin C
74mg
(82%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 617mg | 26% |
| Potassium | 482mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 9157IU | 183% |
| Vitamin C | 74mg | 82% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
42 reviews
Excellent
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