Roasted Vegetables Recipe

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Roasted Vegetables
Serves 4
One of my favorite ways to eat and make vegetables. Roasted vegetables bring out sweet flavor notes of veggies and they’re infused with the olive oil you drizzle it with.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
179 calories
12 g
0 g
14 g
3 g
2 g
264 g
1522 g
7 g
0 g
12 g
Nutrition Facts
Serving Size
264g
Servings
4
Amount Per Serving
Calories 179
Calories from Fat 126
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 1522mg
63%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
15%
Sugars 7g
Protein 3g
Vitamin A
165%
Vitamin C
43%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large head of broccoli, florets chopped off from the stalk
  2. 1 large zucchini, chopped into half moons
  3. 1 large yellow squash, chopped into half moons
  4. 1 cup cherry tomatoes, sliced in halves
  5. 3 carrots, chopped
  6. 10 oz. portobello mushrooms, sliced
  7. ¼ cup of olive oil
  8. 2-3 tsp. kosher salt
  9. 2 tsp. ground black pepper
Instructions
  1. Preheat oven to 425 degrees Fahrenheit
  2. In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
  3. Divide the vegetables among two jelly roll pans.
  4. Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.
Notes
  1. You can virtually roast any type of vegetable you want with this base recipe. Adjust amount of olive oil and salt/pepper based on the amount of veggies you're roasting. I've done sweet potatoes, potatoes, cauliflower, bell peppers, etc.
beta
calories
179
fat
14g
protein
3g
carbs
12g
more
Adapted from Table for Two Blog
Outlaw Fitness http://www.outlawfitnesshq.com/
Roasted Veggies

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