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Roasted Vegetables

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Roasted Vegetables
  • Prep 15 min
  • Total 40 min
  • Servings 10
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For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.
Updated May 19, 2021

Ingredients

  • 3 tablespoons olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 clove garlic, finely chopped
  • 2 medium carrots, quartered crosswise, then quartered lengthwise
  • 6 small red potatoes, cut into fourths
  • 2 small onions, cut into 1/2-inch wedges
  • 1 small red bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
  • 1 cup grape tomatoes or cherry tomatoes

Steps

  • 1
    Heat oven to 450°F.
  • 2
    In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
  • 3
    Roast uncovered 20 minutes, stirring once.
  • 4
    Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    Summer squash can be used in place of the zucchini. Or use a mix of the two.
  • tip 2
    In this roasted zucchini, carrots and potatoes recipe, it's important for the vegetables to be the same size so that they cook evenly. For slightly larger potatoes, cut into sixths instead of fourths.
  • tip 3
    For bright flavor and color, top the roasted vegetables with a tablespoon or two of chopped fresh herbs, like parsley, basil or dill.
  • tip 4
    Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

Nutrition

140 Calories, 4 1/2g Total Fat, 2g Protein, 22g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
140mg
6%
Potassium
610mg
18%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
12%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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