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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Oven Roasted Vegetables

Source: dLife

Oven roasted broccoli, potatoes, carrots, onion, and pepper in a simple mix of seasonings.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	84.9

Total Carbs	13.1 g

Dietary Fiber	1.6 g

Sugars	2.8 g

Total Fat	2.9 g

Saturated Fat	0.4 g

Unsaturated Fat	0.3 g

Potassium	58.8 mg

Protein	1.7 g

Sodium	29.8 mg

Dietary Exchanges 2.9 Fat, 0.8 Vegetables, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup fresh broccoli florets 3.0
3 cup russet potatoes 1.0
1 oz chopped green bell peppers 2.0
2 each medium baby zucchini 2.0
2 cup baby carrots 1.0
1 each red onion 3.0
3 each medium garlic cloves 0.5
0 1/2 tsp salt 1.0
1 tsp lemon pepper seasoning 2.0
2 tbsp olive oil 3.0
3 tbsp balsamic vinegar

Directions

Preheat oven to 425°F.
Coat large, shallow, disposable roasting pan with cooking spray.
Wash, trim, and if necessary, peel vegetables.
Cut into 2" pieces.
Peel onion and cut into eighths.
Use large spoon to combine vegetables and remaining ingredients and stir until vegetables are well coated.
Bake 45 minutes, stirring every 15 minutes, or until vegetables are tender and lightly browned.
Stir and spoon onto serving plate.