These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Notes:

You can use 3 cups of any combination of vegetables.

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

Nutrition Facts

53 calories; protein 1.4g; carbohydrates 5.8g; fat 3.3g; sodium 203.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/25/2020
Made as written and this is really good. Colorful too. The cauliflower and broccoli stay pretty crunchy at 10 minutes which was perfect for us but if you want them softer, you'll need to add a little cook time. Read More
(1)