Oven-Roasted Vegetables
Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen
What goes in
- 29.6 mlvegetable oil
- 14.8 mllemon juice
- 2½ mlItalian seasoning
- 1.2 mlsalt
- 1.2 mlground black pepper
- 3 cupsfresh vegetables (such as potatoes, broccoli, carrots, cauliflower, or red peppe
How to cook it
- Heat your oven to 450 °F.
- Whisk the vegetable oil, lemon juice, Italian seasoning, salt, and black pepper together in a small bowl.
- Peel and chop your vegetables to yield 3 cups, then spread them evenly across a baking sheet.
- Pour the seasoned oil dressing over the vegetables and toss thoroughly to coat.
- Roast for 20 minutes, turning and stirring everything halfway through cooking.
- Dish up and enjoy while warm.
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