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
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
-
Step1Heat oven to 450°F.
-
Step2In 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.
-
Step3Roast uncovered 20 minutes, stirring once.
-
Step4Stir 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 1/2Tips from the Betty Crocker Kitchens
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