Oven-Roasted Vegetables

Recipe: Nutrition
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Vegetarian / Meatless
Weight Management
Dish type
Side
Serves
4
Ready in
53 minutes
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Ingredients

  • 1 1/2 cups fresh cauliflower florets
  • 1 cup fresh broccoli florets and stalks cut into 3/4-inch pieces
  • 1 small red bell pepper, cut into 1-inch strips
  • 2 medium red potatoes, cut into 1-inch pieces
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 tsp. dried basil
  • 1/4 tsp. pepper
  • 2 tsp. grated Parmesan cheese

Directions

Prep Time
8 minutes
Cook Time
45 minutes
Ready in
53 minutes
  1. Preheat oven to 375°F. Combine cauliflower, broccoli, bell pepper, potatoes and 3 tablespoons water in a large bowl; toss to coat. Add oil, garlic, basil and pepper; toss.
  2. Spread vegetable mixture into a 15x10-inch jelly-roll pan sprayed with nonstick cooking spray. Roast vegetables 35 to 40 minutes or until just tender, stirring once or twice. Sprinkle with Parmesan; mix lightly.
  3. Roast 5 to 10 minutes more or to desired doneness. Serve hot or warm.
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Nutritional Information

Serving Size
1
Per Serving
Calories 77, Calories Fat , Total Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 48mg, Carbohydrate 8g, Protein 3g
Serving Size1
Calories77
Total Fat4g
Total Fat (extra)7
Saturated Fat0g
Saturated Fat (extra)5
Cholesterol0mg
Sodium48mg
Sodium (extra)2
Potassium468mg
Carbohydrate8g
Carbohydrate (extra)3
Fiber3g
Fiber (extra)15
Protein3g
Omega30g
Vitamin C80mg
Vitamin C (extra)134
Iron0mg
Iron (extra)5