Oven Roasted Vegetables Recipe
User Reviews
5
Oven Roasted Vegetables Recipe
Description
The Oven Roasted Vegetables Recipe features a nutritious mix of root and green vegetables prepared with a simple coating of olive oil, garlic salt enhanced with parsley flakes, and Italian seasoning. Roasting at high heat caramelizes the natural sugars in the vegetables, producing a range of textures from tender to slightly crisp on the edges. A finishing sprinkle of grated Parmesan cheese adds a touch of saltiness and savory depth during baking.
This method brings out the distinctive flavors of each vegetable while uniting them into a cohesive dish. The combination includes sweet notes from butternut squash and carrots, earthiness from Brussels sprouts and potatoes, and a mild pepper flavor from red peppers. The resulting texture delivers soft centers with golden, flavorful crusts.
This vegetable medley pairs well with roasted meats, chicken, or can be served as a standalone vegetarian option. The recipe encourages adding other vegetables with similar cooking times by adjusting removal times to avoid overcooking, allowing customization according to season and preference.
For added variety, vegetables such as acorn squash, pumpkin, yams, or onions can be included if they roast within 25–30 minutes. More delicate vegetables like broccoli or zucchini should be taken out earlier to maintain texture and prevent burning.
Ingredients
- 1½ cups red pepper chopped
- 1½ cups carrot baby
- 1½ cups Brussels sprouts
- 1½ cups potato Yukon Gold, cubed
- 1½ cups butternut squash cubed
- 3 tablespoons olive oil
- 1 tablespoon garlic salt with parsley flakes
- 1 tablespoon Italian seasoning
- ¼ cup Parmesan Cheese grated
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminium foil and spray with onstick cooking spray. Set aside.
- Place all veggies in a bowl and add olive oil, garlic salt and Italian seasoning. Toss to coat.
- Place veggies on a prepared baking sheet and sprinkle with Parmesan cheese. Bake for 25-30 minutes, flipping over halfway through.
Notes
- Add other vegetables like acorn squash, pumpkin, yams, or onions that roast within 25–30 minutes for variety.
- Remove quicker-cooking vegetables such as broccoli, zucchini, or asparagus earlier to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 173kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 4mg | 1% |
| Sodium | 1273mg | 53% |
| Potassium | 631mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 9517IU | 190% |
| Vitamin C | 86mg | 96% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
