Roasted Winter Vegetables

Vegetables
Written By Francesca Calvo

Alicia Calvo, MPH, RDN, CDCES, CEDRD

 

This medley of beautiful and colorful vegetables makes for a perfect side dish.  It's a tasty way to help increase your intake of fiber, vitamins A and C, and phytochemicals or antioxidants. 

Yield: 4 - 6

Ingredients:

  • 2 Tbsp. olive oil

  • 1 medium broccoli crown, cut into florets

  • 2 large carrots, peeled, cut ½ inch thick deep diagonal

  • 1 small eggplant, cut into cubes

  • 1 red pepper, cut into cubes

  • 1 green pepper, cut into strips

  • 1 yellow pepper, cut into cubes

  • 1 small eggplant cut crosswise

  • Salt, pepper, and garlic to taste

Instructions:

1.  Preheat oven to 425 degrees.

2.  Cut vegetables and place in a large bowl.

3.  Add olive oil, salt, pepper, and garlic. Toss to coat vegetables.

4.  Spread vegetables, one layer, on foiled lined, rimmed sheet pan.

5.  Roast vegetables for 7 minutes, toss, then roast for another 7 minutes.

Nutrition Facts:

Serving Size: ½ cup

Calories: 89

Total Fat: 6 g

Total Carbohydrate: 8 g

Protein: 2 g

Equivalents: 1 Vegetable and 1 fat

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Francesca Calvo
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Creamed Spinach