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Leftover Roasted Vegetables

5 from 2 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 servings
Author: Juri Austin
Got leftover vegetables? Give this recipe a try! This Leftover Roasted Vegetable dish is a quick, flavorful option that's incredibly easy to prepare!
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roasted vegetables

Equipment

  • Silicone baking mat

Ingredients
  

  • ¼ Kabocha, 370g
  • 1 Carrot, 150g
  • 1 Onion, 200g
  • 5 Shiitake mushrooms, 100g
  • 1 Tbsp Olive Oil
  • ⅓ tsp Salt

Instructions
 

  1. Preheat an oven: 200C/392F.
  2. Cut vegetables: Cut them into bite-size pieces and put them in a bowl.
  3. Toss: Add olive oil, salt to the bowl and toss.
  4. Place on a tray: Place a silicone baking mat (or a cooking sheet) on an oven tray and place the vegetables to fill the tray.
  5. Bake: Bake for 20 minutes at preheated 200C/392F.

Notes

  • Substitute: You can use any vegetables except leafy vegetables. See the Variation section.
  • Using a silicone mat is the best way to cook vegetables properly, as the mat cooks the bottom of the vegetables thoroughly.
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Nutrition

Serving: 1servingCalories: 158kcalCarbohydrates: 10gProtein: 6g

This nutritional information is estimated and provided for general reference only.

Course: Side
Cuisine: Japanese
Keyword: roasted, Vegetables

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