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Rockin Roasted Veggies

Rockin' Roasted Veggies
Rockin' Roasted Veggies
This healthy recipe comes from NDSU Extension Service.


2 Tbsp. olive oil (or other cooking oil)

1 Tbsp. lemon juice

½  tsp. Italian seasoning

¼ tsp. salt

¼ tsp. pepper

3 c. fresh vegetables (such as potatoes, broccoli, carrots, cauliflower or red peppers, cut up)


Preheat the oven to 450 degrees. In a small bowl, mix the oil, lemon juice, herbs, salt, and pepper. Wash, peel and cut the fresh vegetables to get 3 cups of vegetables. Spread vegetables on a pan. Coat vegetables with the oil mixture. Bake for 20 minutes. Stir after the first 10 minutes of baking. Test to see if they are fork-tender. Continue baking if needed. Serve the vegetables while they are still hot

Make six servings. ½ cup per serving.

Each serving has 70 calories, 5 grams (g) fat, 1 g protein, 7 g carbohydrate, 2 g fiber and 110 milligrams sodium.



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