Oven-Roasted Veggies Recipe

Looking for an easy Oven-roasted Veggies recipe? Learn how to make Oven-roasted Veggies using healthy ingredients.


Submitted by ladylani

Makes 8 servings



Simple accompaniment to most roast meats. Based on a 6-serving recipe from Better Homes and Gardens, I replaced a turnip with another potato.

Recipe Ingredients for Oven-roasted Veggies

1 1/2 pounds russet potatoes, peeled cut in 1-inch pieces
1 medium onion, cut in wedges
4 carrots, cut in 2-inch pieces
1 tbsp. lemon juice
1/4 cup olive oil
1 tsp. dried basil
2 green bell peppers, cut in strips

Recipe Directions for Oven-roasted Veggies

  1. Preheat oven to 325F.

  2. Combine potatoes, onion, carrots in a casserole.

  3. Combine lemon juice, olive oil, dried basil and salt and pepper to taste. Drizzle over potato mixture and toss to coat.

  4. Bake, covered, for 45 minute. Stir once.

  5. Increase heat to 450F and bake, uncovered, for 20 minutes or until potatoes start to brown on the edges.

Categories

Potatoes, Side Dish, American, Bake

Nutrition Facts
Serving Size 167.8g
Amount Per Serving
Calories
146
Calories from Fat
63
% Daily Value*
Total Fat
7.0g
11%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
28mg
1%
Potassium
529mg
15%
Total Carbohydrates
19.5g
7%
Dietary Fiber
3.8g
15%
Sugars
4.3g
Protein
2.2g
Vitamin A 121% Vitamin C 97%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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