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roasted vegetables
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5 from 1 vote

Leftover Roasted Vegetables

If you have some leftover vegetables, why not try roasting them? This Leftover Roasted Vegetable is a quick, healthy veggie dish that's super easy to make!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side
Cuisine: Japanese
Keyword: roasted, Vegetables
Servings: 4 servings
Calories: 158kcal
Author: JURI

Ingredients

  • ¼ Kabocha 370g
  • 1 Carrot 150g
  • 1 Onion 200g
  • 5 Shiitake mushrooms 100g
  • 1 tablespoon Olive Oil
  • teaspoon Salt

Instructions

  • Preheat an oven: 200C/392F.
  • Cut vegetables: Cut them into bite-size pieces and put them in a bowl.
  • Toss: Add olive oil, salt to the bowl and toss.
  • 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.
  • Bake: Bake for 20 minutes at preheated 200C/392F.

Video

Notes

  • Equipment: Silicone baking mat
  • 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 because the bottom of your veggies will be cooked throughly.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3.8g | Sodium: 224mg | Sugar: 46g