Easy Roasted Vegetables
Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish? Easy Roasted Vegetables could be a super recipe to try. This recipe makes 4 servings with 358 calories, 9g of protein, and 4g of fat each. For $1.28 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is liked by 3 foodies and cooks. A mixture of butternut squash, salt & pepper, paprika, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 96%, this dish is outstanding. Similar recipes are Easy Roasted Vegetables, Easy Roasted Vegetables, and Easy Roasted Summer Vegetables.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 butternut squash
3 beet roots
6 potatoes
1 tbsp olive oil
2 tbsp paprika
2 tbsp dried basil
salt & pepper
Equipment:
oven
bowl
baking pan
Cooking instruction summary:
Preheat oven to 200 degrees Celsius (fan: 180 degrees Celsius) Peel and cut the vegetables into bite size pieces (the potatoes dont necessarily need to be peeled). Mix the olive oil, paprika, dried basil, salt and pepper in a large bowl before adding the vegetables. Mix everything together well. Place the vegetables on a large baking tray/baking dish. Make sure they are spread out evenly. Aim for single layer. Cook the vegetables in the oven for about 30 minutes. They should be tender but still have a slight bite to them.
Step by step:
1. Preheat oven to 200 degrees Celsius (fan: 180 degrees Celsius)
2. Peel and cut the vegetables into bite size pieces (the potatoes dont necessarily need to be peeled).
3. Mix the olive oil, paprika, dried basil, salt and pepper in a large bowl before adding the vegetables.
4. Mix everything together well.
5. Place the vegetables on a large baking tray/baking dish. Make sure they are spread out evenly. Aim for single layer.
6. Cook the vegetables in the oven for about 30 minutes. They should be tender but still have a slight bite to them.
Nutrition Information:
covered percent of daily need
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