Spicy Roasted Vegetables


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.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins


  • 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


  1. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

  2. Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.

  3. Roast in the preheated oven until tender, about 10 minutes.

Cook's Notes:

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
Vitamin C 46mg 228%
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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