Oven Roasted Vegetables
I love Oven Roasted Vegetables and try to include these delicious and healthy addition in as many meals as possible in the week. In fact, I sometimes eat Oven Roasted Vegetables as a light meal; especially dinner.The best part about this dish is that there are a whole lot of vegetables that you could include and so I mix and match vegetables to get a different variation of Oven Roasted Vegetables and stave off boredom.
Equipment
- Bowl
- Spoon
- Baking Tray
- Oven
- Chopping Board
- Knife
- Peeler
Ingredients
- 75 gms Baby Potatoes
- 75 gms Baby Corn
- 75 gms Carrot
- 150 gms Zucchini
For Seasoning
- 2 tsp Olive Oil
- 1/4 tsp Pepper Powder
- 1/4 tsp Paprika
- Salt to Taste
Instructions
- Pre-heat the oven to 200 C (400F).
Roasting the Baby Potatoes (See Notes)
- In a bowl, mix 1 tsp olive oil, 1/8 tsp pepper powder, and some salt.
- Wash and dry 6 baby potatoes (~75 gms).
- Cut the baby potatoes in half.
- Toss the baby potatoes in the seasoned olive oil.
- Place the coated baby potatoes on a baking tray.
- Roast the potatoes in an oven at 200C (400F) for 5 to 7 minutes.
Adding All Other Vegetables (See Notes)
- Peel and chop a medium-sized carrot (~75 gms) into 1/4" discs. I also cut the discs in half.
- Peel and chop a medium-sized Zuccini (~150 gms) into 1/4" discs.
- Cut the 3 to 4 baby corn (~75 gms) into 1/2" pieces.
- To the bowl used earlier, add 1 tsp oil, 1/8 tsp pepper, and some salt.
- Add the Zucchini, Baby Corn and Carrots, and toss the vegetables till they are well-coasted with oil.
- After 5 to 7 minutes, when the potatoes have just started to brown, take the tray out of the oven and add all the other vegetables. Ensure that the vegetables are well-spread out on the tray to ensure even baking.
- Return the tray to the oven and roast the vegetables for 10 to 15 minutes at 200C.
- Keep checking on the vegetables to ensure they are not browning to rapidly.
- After about 7 to 8 minutes, you may want to flip the vegetables over or them move them about in the baking tray to ensure even roasting.
- When the vegetables are turning brown around the edges, take them out from the oven.
- {Optional} Sprinkle 1/4 tsp Paprika Powder over the roasted vegetables.
- Serve the roasted vegetables immediately.
Notes
- Potatoes need more cooking time and so start roasting them first and then add other vegetables after about 5 to 7 minutes.
- I peel and chop other vegetables as the potatoes are roasting. I do this because water-based vegetables such as Zucchini and Onion tend to become soggy if tossed in oil and salt and set aside.
Nutrition
Calories: 260 kcalCarbohydrates: 41 gProtein: 7 gFat: 10 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 6 gSodium: 2395 mgPotassium: 1133 mgFiber: 7 gSugar: 11 gVitamin A: 13483 IUVitamin C: 51 mgCalcium: 63 mgIron: 2 mg