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

First Published: 12/26/2016
Last Reviewed: 12/26/2016

Line the baking sheet with parchment paper to make cleanup a breeze!

roasted vegetables nutrition label