Important Announcements

Nondiscrimination Statement Update

Boston Medical Center Health System complies with applicable Federal civil rights laws and does not discriminate on the basis of age, race, color, national origin (including limited English proficiency and primary language), religion, culture, physical or mental disabilities, socioeconomic status, sex, sexual orientation and gender identity and/or expression. BMCHS provides free aids and services to people with disabilities and free language services to people whose primary language is not English.

To see our full nondiscrimination statement, click here.

Campus Construction Update

Starting September 14, we’re closing the Menino building lobby entrance. This, along with the ongoing Yawkey building entrance closure, will help us bring you an even better campus experience that matches the exceptional care you've come to expect. Please enter the Menino and Yawkey buildings through the Moakley building, and make sure to leave extra time to get to your appointment. Thank you for your patience. 

Click here to learn more about our campus redesign. 

Roasted Vegetables

Other

Contributed by: BMC Teaching Kitchen

Roasted Vegetables

Select your language:

"Roasting vegetables" are vegetables that are sturdy enough to roast in the oven for a long period of time. Roasting changes the texture and flavor of vegetables, making them taste delicious and often slightly sweeter. 

Serves:
4 servings
Total Time:
30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes

Ingredients


Vegetables - 8 cups roasting vegetables* (they can be the same or an assortment) Oil - 2 Tablespoons (light olive oil, avocado oil, canola oil or sesame oil) Salt - To taste

Instructions

Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Chop vegetables into equal sized pieces.
Step 3
Add the chopped vegetables to a baking sheet.
Step 4
Drizzle with oil and toss with your hands. Spread into an even layer (avoid overlapping). Roast for 20-30 minutes until tender.
Step 5
Sprinkle salt over the sheet pan.

Notes

Below are our favorite vegetables to roast. Choose 6-8 cups of them for this recipe.

  • Onion 
  • Bell Peppers 
  • Carrots 
  • Parsnip 
  • Celery 
  • Broccoli 
  • Cauliflower 
  • Brussels Sprouts 
  • Zucchini 
  • Summer Squash 
  • Eggplant 
  • Green Beans 
  • Cherry Tomatoes 
  • Beats 
  • Turnips 

 

Nutrition Information

Serving Size:
4 serving
Calories:
144 Calories
Fat:
7g
Saturated Fat:
1g
Carbohydrates:
Net Carb: 17g
Dietary Fiber:
5g
Protein:
4g
Sodium:
53

Dietary Restrictions

Vegan