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Oven Roasted Vegetables
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
1 Fat , 1 Vegetables , 1/2 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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1 cup  fresh broccoli florets
3 cup  russet potatoes
1 oz  chopped green bell peppers
2 each  medium baby zucchini
2 cup  baby carrots
1 each  red onion
3 each  medium garlic cloves
0 1/2 tsp  salt
1 tsp  lemon pepper seasoning
2 tbsp  olive oil
3 tbsp  balsamic vinegar
  1. Preheat oven to 425°F.
  2. Coat large, shallow, disposable roasting pan with cooking spray.
  3. Wash, trim, and if necessary, peel vegetables.
  4. Cut into 2" pieces.
  5. Peel onion and cut into eighths.
  6. Use large spoon to combine vegetables and remaining ingredients and stir until vegetables are well coated.
  7. Bake 45 minutes, stirring every 15 minutes, or until vegetables are tender and lightly browned.
  8. Stir and spoon onto serving plate.

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