Roasted vegetables are a delicious and healthy option for any meal. I used beets, potatoes, cauliflower, and carrots, but you can add any vegetables you prefer. Roasted until tender and slightly caramelized, these vegetables are perfect as a side dish or served as a main course.
Roasted Vegetables
Ingredients
Cooking Mode Disabled
Instructions
Preparation method
- Peel the vegetables: beets, potatoes, cauliflower, and carrots. Cut them into cubes or similar-sized pieces for even cooking.
- Place the vegetables in a large bowl. Add the drained corn (if using canned corn).
- Season the vegetables with salt, pepper, and 1 teaspoon of sweet paprika.
- Drizzle the vegetables with olive oil and mix well to evenly coat them with the spices and oil.
- Transfer the vegetables to a baking tray lined with parchment paper, spreading them in an even layer.
- Roast the vegetables in the preheated oven at 180°C for about 35 minutes, stirring occasionally for even browning.
- Serve the vegetables hot, as a side dish or main course.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 207kcal
- % Daily Value *
- Total Carbohydrate 46g16%
- Dietary Fiber 8g32%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
