Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Vegetables Recipe
    Lost? Site Map

    Roasted Vegetables

    Roasted Vegetables. Photo by Debbwl

    1/1 Photo of Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    beeperbaby's Note:

    Easy and healthy. Tastes great too. I often use Yukon gold potatoes instead of new potatoes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Wash all vegetables well.
    2. 2
      Cut potatoes, zucchini, and squash into chunks. Set aside.
    3. 3
      Cut peppers in half and remove seeds. Then cut into 1/4 inches slices. Place with first group of veggies.
    4. 4
      Cut onion in half, remove peel, and quarter. Place with the rest of the veggies.
    5. 5
      Carrots should be quartered lengthwise, and added to the others.
    6. 6
      Place all the vegetables in a roaster pan, drizzle olive oil over the vegetables and toss to ensure vegetables are entirely covered.
    7. 7
      Salt and Pepper to taste.
    8. 8
      Cover pan with foil and place in a preheated 400 degree oven for 35 - 40 minutes. Remove foil and return to oven for 15 minutes to brown.

    Ratings & Reviews:

    • on October 16, 2011


      Healthy and simple! Just chop, season with salt and pepper and roast. I made as written but think next time would add some rosemary. Thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2011


      I love eating this and making this dish is so easy! Just cut up and put in the oven. And the taste you get from it is delicious. Roasted veggies are the best! I had to leave out the potatoes since we're low carbing it. Made for Fall PAC 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2011


      What a wonderful side dish! I made as written only instead of using baby carrots I used regular ones cut into chunks and on the larger chunks cut in half (which makes no difference to the recipe). Next time I think I will add some seasonings and there will be a next time. Made for Fall PAC 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Vegetables

    Serving Size: 1 (191 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 177.5
    Calories from Fat 64
    Total Fat 7.2 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 28.0 mg
    Total Carbohydrate 26.0 g
    Dietary Fiber 4.4 g
    Sugars 5.0 g
    Protein 3.7 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes