Ingredients
2 tablespoons vegetable oil
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black ground pepper
3 cups fresh vegetables (cut up
such as potatoes
broccoli
carrots
cauliflower
or red peppers)
Steps
Wash hands with soap and water.
Preheat the oven to 450 °F.
In a small bowl, mix the oil, lemon juice, herbs, salt, and pepper.
Wash, peel, and cut the fresh vegetables to get 3 cups cut-up vegetables.
Spread vegetables on baking sheet pan.
Pour the oil mixture over the vegetables and mix together.
Bake for 20 minutes. Stir after the first 10 minutes of baking.
Serve the vegetables while they are still hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 100 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 129 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 25 mg |
| Iron | 1 mg |
| Potassium | 158 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Oven-Roasted Vegetables. Recipe source: Pennsylvania Nutrition Education Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.