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Roasted Vegetables

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By Betty Crocker Kitchens
Updated May 19, 2021
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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.

Roasted Vegetables

  • Prep Time 15 min
  • Total 40 min
  • Servings 10
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Heat oven to 450°F.
  • Step 
    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.
  • Step 
    3
    Roast uncovered 20 minutes, stirring once.
  • Step 
    4
    Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

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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