Oven Roasted Vegetables
Caramelized Oven Roasted Vegetables are the best side dish! Easy enough for a weeknight dinner and perfect for the holidays.
Servings 6
Calories 179kcal
Ingredients
- 6 cups mixed vegetables
- 3 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- To shorten the roasting time, precook the vegetables in the microwave. If using frozen, bagged veggies, steam them according to the instructions on the bag. Or if using fresh veggies, put them in a bowl, add 1/4 cup of water, cover, and cook on high for 2 1/2-3 minutes, until tender.
- Cut the vegetables into pieces that are roughly the same size so that they cook more evenly.
- Put vegetables in a bowl. Add the olive oil, salt, and pepper. Stir to coat.
- Spread the vegetables out in an even layer in a rimmed baking sheet.
- Bake at 425˚F for 45 minutes, stirring every 15 minutes, or until tender, golden brown and caramelized.
- Depending on the type of vegetables (how dense they are), if they are frozen, or if they are precooked, and how crispy you like them, the roasting time can take longer.
Video
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in oven at 425° for 15-20 minutes or until hot.
Nutrition
Serving: 1/6 | Calories: 179kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 473mg | Potassium: 388mg | Fiber: 7g | Sugar: 0.002g | Vitamin A: 9243IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 2mg
