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Roast a Rainbow

Healthy Roasted Fall Vegetables

Dartmouth-Hitchcock's Culinary Medicine shares their tips for roasting vegetables.

Makes: 8 cups
Serving size: 1 cup
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients

  • 1 large red onion
  • 1 red, yellow or orange pepper
  • 1 small cauliflower
  • ½ pound Brussel sprouts (about 20)
  • ½ pound broccoli
  • 2 carrots, orange and purple
  • 1 squash, any variety
  • ¼ cup olive oil
  • 3 cloves garlic, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Optional seasoning: ¼ teaspoon cumin, ¼ teaspoon coriander, or ¼ teaspoon red pepper flakes, ½ teaspoon fresh or dried herbs

Instructions

  • Preheat oven to 400 degrees.
  • Wash vegetables and cut into similar sized pieces (no need to peel carrots and squash), or substitute any veggies you have available.
  • Toss in a bowl with olive oil, garlic, herbs, salt and pepper.
  • Roast in a 9x13 pan (or baking sheet) for 20 to 30 minutes, until tender and slightly browned.

Tips

  • Substitute your favorite vegetables
  • Use favorite spices and herbs
  • Add to a frittata or salad

Nutrition (per serving)

Calories 116.2, Total Fat 7.1 g, Saturated Fat 1 g, Protein 3.2 g, Cholesterol 0 mg, Sodium 180.2 mg, Total Carbohydrate 12.6 g, Dietary Fiber 4.8 g.

Download a PDF of this recipe.

Find more recipes and healthy eating tips in the Cooking Up Health section of D-H Health and Wellness.

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