Eat Without

Oven-Roasted Vegetables

Source: Pennsylvania Nutrition Education Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This simple and delicious vegetable dish is perfect with your favorite entrée.

Makes
6 servings

Ingredients

  • 2 tablespoons vegetable oil (or cooking oil of choice)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black ground pepper
  • 3 cups fresh vegetables (potatoes, broccoli, carrots, cauliflower, or red peppers)

Directions

  1. Wash hands with soap and water.
  2. Preheat the oven to 450 degrees F.
  3. In a small bowl, mix the oil, lemon juice, Italian seasoning, salt, and pepper.
  4. Wash, peel, and cut the fresh vegetables to get 3 cups cut-up vegetables.
  5. Spread vegetables on baking sheet pan.
  6. Pour the oil mixture over the vegetables and mix together.
  7. Bake for 20 minutes. Stir after the first 10 minutes of baking.
  8. Serve the vegetables while they are still hot.

Notes

Learn more about: Potatoes Broccoli Carrots Cauliflower Red Peppers

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.