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How to Roast Vegetables
This is a complete guide for how to roast vegetables with suggestions for times and temperature along with tips for roasting any vegetable!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 146 kcal
Course:
Side Dish
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.