Roasted Vegetables

Portion Size: ½ cup vegetables 

Ingredients: Yields: 8 servings

Ingredients Notes: 
4½ cups of assorted vegetablesVegetables that roast well include: Asparagus, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Green Beans, Eggplant, Kolhrabi, Mushrooms, Parsnips, Bell Peppers, Onions, Summer Squash, Tomatoes, Turnips and Winter Squash, Zucchini. Washed, trimmed, peeled, seeds removed and diced.
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoons black pepper
2 teaspoons dried dill or parsleyor other herb of choice


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat the oven to 425°F.
2Wash all vegetables. Trim and peel as needed.
3Cut into uniform bite size pieces, approximately, 1-2 inches. Place the cut vegetables on a sheet pan.
4Add the olive oil, salt, dill or parsley and pepper and toss well.
5Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the vegetables are just tender.Cook until internal temperature reaches 135°F.

Jacqueline Larson M.S., R.D.N. and Associates