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Roasted Vegetables
Winter roasted vegetables are an easy and delicious way to prepare all of the delicious vegetables that are available in the winter.
Course
Side Dish
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
people
Calories
481
kcal
Author
Leigh Anne Wilkes
Equipment
Sheet Pan
Measuring Cups
Measuring Spoons
Ingredients
12
cups
vegetables
cut into similar size. Use potatoes, sweet potatoes, carrots, peppers, onion, garlic cloves, mushrooms, zucchini, green beans.
3/4
cup
olive oil
1/8
cup
Worcestershire sauce
plus 1 Tbsp
1 1/2
Tbsp
paprika
1
Tbsp
garlic salt
Instructions
Cut vegetables into similar size pieces. Keep root vegetables (potatoes, carrots) separate from softer vegetables.
Mix together olive oil, Worcestershire sauce, paprika and garlic salt. Pour over vegetables.
Place root vegetables on cookie sheet and bake at 425 degrees for about 15 minutes or until they begin to soften.
Add in softer vegetables and turn vegetables on baking sheet making sure they are all coated in liquid mixture.
Bake another 15 minutes or until the veggies are fork tender.
Nutrition
Calories:
481
kcal
|
Carbohydrates:
51
g
|
Protein:
12
g
|
Fat:
29
g
|
Saturated Fat:
4
g
|
Sodium:
1392
mg
|
Potassium:
856
mg
|
Fiber:
15
g
|
Sugar:
1
g
|
Vitamin A:
19321
IU
|
Vitamin C:
39
mg
|
Calcium:
101
mg
|
Iron:
4
mg