Easy Roasted Vegetables
Easy Roasted Vegetables is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe with 4 servings. One portion of this dish contains about 9g of protein, 4g of fat, and a total of 358…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Preheat oven to 200 degrees Celsius (fan: 180 degrees Celsius)
Step 2
Peel and cut the vegetables into bite size pieces (the potatoes dont necessarily need to be peeled).
Step 3
Mix the olive oil, paprika, dried basil, salt and pepper in a large bowl before adding the vegetables.
Step 4
Mix everything together well.
Step 5
Place the vegetables on a large baking tray/baking dish. Make sure they are spread out evenly. Aim for single layer.
Step 6
Cook the vegetables in the oven for about 30 minutes. They should be tender but still have a slight bite to them.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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