By Paul Scally
Simply Roasted Vegetables
8 steps
Prep:10minCook:20min
Roasted vegetables are so easy to do that I should really be making them more often. You can really do this with whatever vegetables you have on hand, like peppers, broccoli, or asparagus. It's written to be minimally seasoned, that way you can add any other spices you desire for tons of different flavors. Serve it on the side of grilled chicken or fish.
Updated at: Sun, 10 Mar 2024 23:05:29 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
7
Low
Nutrition per serving
Calories95.1 kcal (5%)
Total Fat2.1 g (3%)
Carbs16.1 g (6%)
Sugars3.8 g (4%)
Protein3.4 g (7%)
Sodium234.2 mg (12%)
Fiber5.2 g (18%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Preheat oven to 400F and line a baking sheet with aluminum foil
Step 2
Add your vegetables to a pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400F. Squeeze on some lemon juice
vegetables1 lb
Olive oil7.5g
salt
pepper
onion powder
garlic powder
lemon juiceStep 3
Peppers: 20 minutes
Step 4
Asparagus: 20 minutes
Step 5
Brussel Sprouts: 30 minutes
Step 6
Carrots: 30 minutes
Step 7
Broccolli or cauliflower: 30 minutes
Step 8
Squash: 40 minutes
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