Italian Roasted Vegetables
Italian Roasted Vegetables is a healthy side flavored with Tuscan seasoning and Parmesan cheese. Makes a delicious low carb accompaniment to any meal.
Servings: 8
Equipment
Ingredients
- 1 pound baby red potatoes cut in half
- 2 tablespoons extra-virgin olive oil divided
- 1 medium zucchini cut into half-moon shapes
- 1/2 medium eggplant cut into 1-inch pieces
- 1 medium red onion cut into 1 1/2-inch pieces
- 1 1/2 cups cauliflower florets
- 1 cup baby carrots
- 1 tablespoon melted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Tuscan seasoning
- 1/4 cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 400 degrees and grease a large rimmed baking sheet.(Note: Line with parchment paper or aluminum foil for easy clean-up.)
- Place potatoes on the baking sheet and drizzle with 1 tablespoon of oil.
- Roast for 10 minutes.
- Remove baking sheet from oven and add the remaining vegetables to it.
- Drizzle the remaining olive oil and the butter over the veggies. Sprinkle with salt, pepper, and Tuscan seasoning. Stir to mix and spread out in a single layer.
- Return to oven for 20 minutes.
- Sprinkle with Parmesan cheese and serve.
Notes
Italian seasoning can be used instead of Tuscan seasoning.
To make this dish spicy, add 1/2 teaspoon of crushed red pepper flakes.
Nutrition
Calories: 126kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 241mg | Potassium: 531mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2815IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 1mg