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Roasted Vegetables

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Photo attribution: Anna Ng, MS, RD
Ready In: 50 minutes
Serves: 3
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
Roasting vegetables gives them a crisp outside and a sweeter flavor – the perfect comfort food.

What you'll need

Measuring spoons
Measuring cups
Oven or toaster oven
Cutting board
Sharp knife
Large bowl
Baking dish


Serves 3
1 pound Broccoli & Cauliflower chopped or 1 pound Bell Peppers or 1 pound Carrots or 1 pound Brussels Sprouts or 1 pound Sweet Potatoes
1 teaspoon Fresh Herbs minced
1/4 cup Olive Oil
1/2 teaspoon Salt


1.Preheat oven or toaster oven to 400˚F.
2.Peel the vegetables (if necessary) and cut into 1- to 2-inch chunks.
3.Place vegetables in a large bowl with oil and stir until coated with oil.
4.Sprinkle salt and herbs over vegetables.
5.Transfer vegetables to a baking dish in a single layer to ensure they roast instead of steam.

Bake about 40 minutes, stirring every 10 minutes to distribute herbs and oil. The vegetables are done when tender and golden.

Chef's Tips

  • Experiment with a mix of several types of vegetables according to your preferences.
  • Fresh idea: Mix cubed eggplant with olive oil, 2 tsp. of vinegar, oregano, salt, and pepper. Sprinkle with feta cheese, if desired.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 3

Amount Per Serving
Calories 200
% Daily Value*
Total Fat 18 g23%
Saturated Fat 2.5 g13%
Sodium 440 mg19%
Total Carbohydrate 9 g3%
Dietary Fiber 3 g11%
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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