Roasted Veggies Recipe
Roasted Veggies Recipe photo by Taste of Home

Roasted Veggies Recipe

Publisher Photo
Round out any meal with the natural sweetness of these quick and easy roasted vegetables. "Whole grape tomatoes, onions, peppers, green beans, halved Brussels sprouts and whole cloves of garlic also make delicious additions. Toss with chopped fresh herbs and drizzle with balsamic vinegar or shake on grated Parmesan cheese." Paula Young - Tiffin, Ohio
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings

Ingredients

  • 2 medium heads cauliflower, broken into florets
  • 6 medium carrots
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

3/4 cup equals 76 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 247 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. Cut cauliflowerets and carrots into 1/4-in. slices. Place in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring once. Yield: 12 servings.
Originally published as Roasted Veggies in Healthy Cooking October/November 2008, p63

Nutritional Facts

3/4 cup equals 76 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 247 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Roasted Veggies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed May. 17, 2013

"roast cauliflower is our fave veg now!"

MY REVIEW
mfl
Reviewed Oct. 8, 2011

"I've made this several times... it is so delicious.. I added fennel and little onions, and roasting makes everything so sweet... yummy!"

MY REVIEW
Reviewed Dec. 26, 2009

"I added other vegetables to make christmas colors."

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