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Oven-roasted vegetables Calories
Mixed vegetables roasted in the oven, high in fiber and vitamins, low in calories.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Oven-roasted vegetables (120 g) has 84 calories. That works out to 70 calories per 100 g. It contains 12.6 g of carbs, 2.2 g of protein, 3 g of fat and 3.8 g of fiber. Its 504 µg of Vitamin A covers 56% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Oven-roasted vegetables Nutrition Facts
Selected: 1 cup (medium) · 120 g
84
KCAL / 120G
Carbs
12.6g
· 5% DV
Protein
2.2g
· 4% DV
Fat
3g
· 4% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 10% · Fat 32%
Oven-roasted vegetables nutrition facts table · 1 cup (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 84 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 0.42 g | 2% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 12.6 g | 5% |
| Fiber | 3.8 g | 14% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Oven-roasted vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 120 g | 84 kcal |
| 1 g | 1 g | 1 kcal |
| 1 piece (small) | 60 g | 42 kcal |
| 1 cup (small) | 80 g | 56 kcal |
| 100 g | 100 g | 70 kcal |
| 1 piece (medium) | 100 g | 70 kcal |
| 1 serving (medium) | 150 g | 105 kcal |
| 1 cup (large) | 180 g | 126 kcal |
| 1 piece (large) | 200 g | 140 kcal |
| 2 cup (double) | 240 g | 168 kcal |
Calculated from 70 calories per 100 g.
Frequently Asked Questions About Oven-roasted vegetables
How do you make oven-roasted vegetables?
To make oven-roasted vegetables, cut them into similar-sized pieces, toss them with a little oil and seasoning, and spread them in a single layer on a baking sheet. Roast in a preheated oven until tender and browned at the edges.
Which vegetables are best for oven-roasted vegetables?
Potatoes, carrots, zucchini, bell peppers, and red onions make a flavorful mix of oven-roasted vegetables. Broccoli, cauliflower, or squash also work well; choose vegetables that need similar cooking times or cut denser ones smaller.
How do you keep oven-roasted vegetables from getting soggy?
Oven-roasted vegetables turn soggy when moisture gets trapped, especially if the pan is crowded. Dry the vegetables thoroughly after washing, leave space between pieces, and use a wide baking sheet so moisture can escape as they roast.
Should you peel vegetables for oven-roasted vegetables?
No, you usually do not need to peel vegetables for oven-roasted vegetables. Scrub potatoes and carrots well and leave their skins on for texture; peel only when the skin is tough or you prefer a more tender result.
Can you use frozen vegetables for oven-roasted vegetables?
Yes, you can use frozen vegetables for oven-roasted vegetables, but they may brown less and turn softer because they release extra moisture. Roast them from frozen, spread them out well, and avoid crowding the baking sheet.
Should you parboil potatoes for oven-roasted vegetables?
No, parboiling is not necessary for oven-roasted vegetables, but it can help larger potato pieces cook at the same pace as softer vegetables. Alternatively, cut potatoes smaller or give them a head start before adding zucchini and peppers.
Should you cover oven-roasted vegetables with foil?
No, leave oven-roasted vegetables uncovered if you want browned edges. Foil traps steam and makes the vegetables softer; covering can be useful only if they are browning too quickly before the centers are tender.
When should you add garlic to oven-roasted vegetables?
Add minced garlic to oven-roasted vegetables near the end of cooking or use larger pieces from the start. Finely minced garlic can burn during roasting and become bitter, while whole or thickly sliced cloves are less likely to scorch.
How do you store leftover oven-roasted vegetables?
Store leftover oven-roasted vegetables in a covered container in the refrigerator once they have cooled. Refrigerate them promptly rather than leaving them at room temperature, and use them within a few days for the best quality.
What should you serve with oven-roasted vegetables?
Serve oven-roasted vegetables with grains, pasta, eggs, or a source of protein such as beans, fish, or chicken. They also work well as a side dish with a yogurt-based sauce or stirred into a warm grain bowl.
Oven-roasted vegetables Vitamins & Minerals
Vitamins
Vitamin A
504µg · 56% DV
Vitamin C
21.6mg · 24% DV
Vitamin K
26.4µg · 22% DV
Folate
38.4µg · 10% DV
Minerals
Potassium ⭐
384mg · 11% DV
Copper
0.1mg · 11% DV
Manganese
0.16mg · 7% DV
Phosphorus
46mg · 7% DV
Sodium
144mg · 6% DV
Oven-roasted vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Oven-roasted vegetables
To burn the 84 calories in 1 cup (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Oven-roasted vegetables?
Oven-roasted vegetables are a simple home-style dish made by cutting vegetables such as zucchini, bell pepper, red onion, carrot and potato into pieces and roasting them until tender and browned. The method is common across many cuisines rather than belonging to one specific place, and the mix can change with the season. Roasting brings out the vegetables’ natural sweetness, leaving soft centres and lightly crisp, golden edges. Serve them warm as a side with fish, meat or grains, or enjoy them at room temperature in a salad or with a dip.
They provide fibre and nutrients from a mix of vegetables, while remaining relatively light; a 100 g portion has 70 calories. For a lighter tray, use just enough oil to coat the vegetables and add fresh herbs or a squeeze of lemon before serving.
How Nutritious Is Oven-roasted vegetables?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Oven-roasted vegetables Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Oven-roasted vegetables Contain Allergens?
No known major allergens
Which Diets Is Oven-roasted vegetables Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Oven-roasted vegetables Fat Profile
SATURATED
0.42g
MONOUNSATURATED
1.32g
POLYUNSATURATED
0.43g
Omega 6:3 ratio 7.6:1
Above the ideal 4:1 (7.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.