Spicy Roasted Vegetables

4.5

(2)

2 Reviews

2 Photos

This recipe combines a perfect blend of spices for roasted vegetables and makes a great low-calorie side dish for anyone watching their waistline! This is also a great way to get your kids to eat vegetables.

Submitted by ChefKatie

Updated on July 23, 2024

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Directions

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
Roast in the preheated oven until tender, about 10 minutes.

Recipe Tips

You can use 3 cups of any combination of vegetables.

Cut the vegetables according to their type — for example: potatoes into cubes, broccoli into florets, peppers into sticks, etc.

Nutrition Facts (per serving)

53	Calories
3g	Fat
6g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 53
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Sodium 204mg	9%
Total Carbohydrate 6g	2%
Dietary Fiber 3g	9%
Total Sugars 2g
Protein 1g	3%
Vitamin C 46mg	51%
Calcium 17mg	1%
Iron 1mg	3%
Potassium 230mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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