Oven-Roasted Vegetables
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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)
Instructions
- 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
| Calories | 100 |
|---|---|
| Protein | 3 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 129 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pennsylvania Nutrition Education Network