The recipe Roasted Vegetables

Made From Scratch Recipes

Roasted Vegetables recipe is a Dinner meal that takes 60 minutes to make. If you enjoy for Dinner, you will like Roasted Vegetables!

Roasted Vegetables

Roasted Vegetables Recipe
Roasted Vegetables

This is a great way to use vegetables that may have been sitting around in the refrigerator a little too long. Add or remove other vegetables, too (i.e. peppers, mushrooms, etc.).

What Course Is Roasted Vegetables?

Roasted Vegetables is for Dinner.


How Long Does Roasted Vegetables Recipe Take To Prepare?

Roasted Vegetables takes 30 minutes to prepare.


How Long Does Roasted Vegetables Recipe Take To Cook?

Roasted Vegetables takes 60 minutes to cook.


How Many Servings Does Roasted Vegetables Recipe Make?

Roasted Vegetables makes 6 servings.


What Are The Ingredients For Roasted Vegetables Recipe?

The ingredients for Roasted Vegetables are:

4 cups of zucchini, cut into 1 to 2-inch chunks
5 large carrots cut into 1 to 2-inch chunks
30 brussels sprouts cut in half
4 medium potatoes cut into 1 to 2-inch chunks
4 medium onions cut into 1 to 2-in chunks
2 tbsp olive oil
2 tbsp dried oregano
Cooking spray


How Do I Make Roasted Vegetables?

Here is how you make Roasted Vegetables:

Spray the bottom of a 9 X 11 roasting pan or larger with cooking spray. Add all the cut up vegetables to the pan and stir to mix them and spread them over the bottom of the roasting pan. Drizzle all with olive oil. Sprinkle dried oregano over all, cover with aluminum foil. Roast in 425 degree oven for about 1 hour or more. Lift the foil to stir once in a while and cover back up. Uncover for about the last 15 minutes to finish browning. Remove from the over and serve.Number of Servings: 6Recipe submitted by SparkPeople user GETTO140.


What's The Nutritional Info For Roasted Vegetables?

The nutritional information for Roasted Vegetables is:

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 261.6
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 79.5 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 11.4 g
  • Protein: 8.3 g

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