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Roasted vegetables

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    Roasted vegetables Heart Smart Gluten Free Low Sodium

    You’ll get 2 of your 5 daily servings of fruits and vegetables in this side dish — delicious and nutritious!


    1 summer squash (such as zucchini or yellow)
    3 medium red potatoes
    2 large carrots
    2 tablespoons extra-virgin olive oil
    1/8 teaspoon salt
    1/4 teaspoon freshly ground black pepper


    1. Preheat oven to 375 F.
    2. Cut vegetables into bite-size pieces.
    3. Place all ingredients in a large bowl. Toss until well-combined.
    4. Pour onto a large baking sheet. Bake for 30 minutes, until vegetables are tender.
    5. Serve warm.

    Makes 4 servings

    Carb choices per serving: 3

    Nutrition Facts