1 serving (medium) of Oven-Roasted Mixed Vegetables (150 g) has 98 calories. That works out to 65 calories per 100 g. It contains 16.8 g of carbs, 3.2 g of protein, 2.6 g of fat and 4.8 g of fiber. Its 630 µg of Vitamin A covers 70% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Oven-Roasted Mixed Vegetables?

Oven-Roasted Mixed Vegetables brings together vegetables such as potato, carrot, zucchini, bell pepper and onion, cut into pieces and roasted until tender with browned edges. It is a flexible home-style side rather than a dish tied to one specific origin; the mix often changes with the season and what is on hand.

Roasting concentrates the vegetables’ sweetness, leaving them soft inside and lightly crisp or caramelised at the edges. Serve them warm alongside fish, meat or grains, or let them cool and add them to a salad or lunch bowl. They provide fibre and are relatively light: a 100 g portion has 65 calories. Use a modest amount of oil and season with herbs, pepper or lemon for a simple, satisfying side.

Oven-Roasted Mixed Vegetables Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

11.2g

· 4% DV

Protein

2.1g

· 4% DV

Fat

1.7g

· 2% DV

Fiber

3.2g

· 11% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 65% · Protein 12% · Fat 23%

Oven-Roasted Mixed Vegetables Vitamins & Minerals

Vitamins

Vitamin A

420µg · 47% DV

Vitamin C

21mg · 23% DV

Vitamin K

18µg · 15% DV

Folate

38µg · 10% DV

Minerals

Potassium ⭐

300mg · 9% DV

Iron

1mg · 6% DV

Magnesium

19mg · 5% DV

Sodium

120mg · 5% DV

How Nutritious Is Oven-Roasted Mixed Vegetables?

Nutrient density

Very high

80/ 100

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

53/ 100

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.

Oven-Roasted Mixed Vegetables Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Oven-Roasted Mixed Vegetables

To burn the 65 calories in 100 g:

🚶

16min

Walking (5 km/h)

🏃

7min

Running (8 km/h)

🚴

9min

Cycling

🏊

8min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Oven-Roasted Mixed 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 Mixed Vegetables Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Oven-Roasted Mixed Vegetables Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Oven-Roasted Mixed Vegetables Fat Profile

SATURATED

0.3g

MONOUNSATURATED

0.7g

POLYUNSATURATED

0.2g

⚖️

Omega 6:3 ratio 3.3:1

Below the ideal 4:1 — a good omega balance.

Compare Oven-Roasted Mixed Vegetables

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Oven-Roasted Mixed Vegetables vs Tomato47 kcal more per 100 g

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Oven-Roasted Mixed Vegetables vs Mixed Green Salad47 kcal more per 100 g

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Oven-Roasted Mixed Vegetables vs Red Pepper34 kcal more per 100 g

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Foods Similar to Oven-Roasted Mixed Vegetables

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥬

Lettuce

15 kcal

Frequently Asked Questions About Oven-Roasted Mixed Vegetables

How do you keep oven-roasted mixed vegetables from getting soggy?

Spread oven-roasted mixed vegetables in a single layer on a hot, uncrowded baking sheet. Dry washed vegetables well before tossing them with oil, and use separate trays if needed; crowded vegetables steam instead of browning.

What vegetables work best in oven-roasted mixed vegetables?

A mix of potatoes, carrots, zucchini, bell peppers, and onion works well in oven-roasted mixed vegetables. Pair firm and tender vegetables for variety, but cut dense ones smaller so they finish cooking at about the same time.

Do you need to peel vegetables for oven-roasted mixed vegetables?

No, you usually do not need to peel vegetables for oven-roasted mixed vegetables. Scrub potatoes and carrots thoroughly and trim any damaged areas; their skins brown nicely and help the pieces hold their shape.

Should you parboil potatoes for oven-roasted mixed vegetables?

You do not have to parboil potatoes for oven-roasted mixed vegetables, but briefly boiling them first can help larger pieces cook through and brown well. Drain and dry them thoroughly before adding them to the roasting pan.

What oil and seasoning should you use for oven-roasted mixed vegetables?

Olive oil, salt, black pepper, and dried herbs make a reliable seasoning for oven-roasted mixed vegetables. Toss until the pieces are lightly coated, then add delicate fresh herbs or a squeeze of lemon after roasting.

Should oven-roasted mixed vegetables go on the top or middle oven rack?

Bake oven-roasted mixed vegetables on the middle rack for even cooking and browning. Use a preheated oven and a rimmed sheet pan; placing the tray too close to the heating element can brown the edges before firm vegetables soften.

Can you prep oven-roasted mixed vegetables the night before?

Yes, you can cut the vegetables for oven-roasted mixed vegetables the night before and refrigerate them in a covered container. Keep them dry and add salt and oil shortly before roasting so they do not release excess moisture.

Can you freeze oven-roasted mixed vegetables?

Yes, you can freeze oven-roasted mixed vegetables after cooling them completely. Freeze in a sealed container, knowing that zucchini and peppers may become softer after thawing; reheat them in the oven to improve the texture.

Are oven-roasted mixed vegetables good for meal prep?

Yes, oven-roasted mixed vegetables work well for meal prep because they can be portioned alongside grains, beans, or a protein. Store them separately from wet sauces to preserve their roasted edges, then reheat only the portion you plan to eat.

What sauce goes with oven-roasted mixed vegetables?

A yogurt-herb sauce pairs well with oven-roasted mixed vegetables, while tahini-lemon dressing adds a nutty, tangy contrast. Add the sauce at serving time rather than before roasting so the vegetables can brown properly.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026