How to Make Roasted Vegetables
Author Barbara Seelig-Brown says, “Veggies are delicious when roasted. Their flavors are enhanced and the natural sugars are caramelized, which give them a nice crunch. Vary this recipe by using whatever veggies you like or roast one single vegetable at a time. I sometimes roast peeled beets or trimmed Brussels sprouts and even the naysayers always love them!”
20 min prep time
30 min cook time
12servings
1/2 cup
Step-By-Step Instructions:
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Preheat oven to 425°F.
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Place eggplant in a large bowl. Lightly salt eggplant and let sit for 10 minutes. (This will prevent it from absorbing too much oil.) Add remaining vegetables and toss with olive oil.
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Line baking sheet with parchment. Place vegetables on baking sheet. Sprinkle with salt and pepper to taste. Roast to desired doneness, approximately 20–30 minutes. Adjust seasonings to taste.
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Place on serving platter and sprinkle with balsamic vinegar. Garnish with fresh herbs.
Nutrition facts
12 Servings
-
Serving Size
1/2 cup
-
Amount per serving
Calories
70
- % Daily value*
-
Total Fat
2.5g
3%-
Saturated Fat
0g
0% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
115mg
5% -
Total Carbohydrate
11g
4%-
Dietary Fiber
3g
11% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
2g
-
Potassium
428mg
9%