Autumn in a plate - Oven Roasted Vegetables Recipe
I love roasted vegetables; so easy to make, so simple and yet so delicious. Of course raw vegetables are a lot healthier than cooked ones but sometimes you just need a hot meal right?! Anyway this dish is very healthy, low in calories, low in fat and also low in sodium, diet friendly and it is very filling too.
Ingredients
- 1 tomato, quartered
- 4 button mushrooms
- 1 big onion, peeled, quartered
- 2 potatoes, peeled
- 1 beet, peeled
- pumpkin slice, peeled (about 3 cm thick and 10 cm long)
- ground pepper
- sea salt, to taste
- ground coriander
- 1 tbs dry thyme
- some dill, chopped
- 4 tbs sunflower oil
Directions
- Rinse all vegetables and peel/cut/chop them as specified in the ingredients list.
- French fry cut potatoes, beet, and pumpkin.
- Carefully remove the mushroom stems and set aside. We are going to stuff the caps, so be sure to keep them intact. Chop up the stems. Mix the stems with the chopped dill and 1 tsp sunflower oil. Place the mixture in the mushroom caps.
- Preheat oven to 400 degrees. Cover a roasting pan with some parchment paper â we donât want to use a lot of oil and also donât want the veggies to stick to the pan. Place all veggies in the pan. Sprinkle them with ground pepper, sea salt, ground coriander, thyme and oil.
- Roast at 400 degrees; reduce heat if vegetables are browning too quickly before they are done. Cook them until theyâre fork tender â about 40 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 205 | |
| Calories from Fat 122 | 60% |
| Total Fat 13.84g | 17% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 503mg | 14% |
| Total Carbs 19.33g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.5g | 2% |
| Protein 2.47g | 4% |
