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Oven Roasted Vegetables (Olive Oil) Calories
Colorful vegetables roasted with olive oil, rich in fiber and vitamins.
CALORIES
GI
POTASSIUM
FIBER
Oven Roasted Vegetables (Olive Oil) Nutrition Facts
Selected: 100 g
85
KCAL / 100G
Carbs
11.5g
· 52%
Protein
2.1g
· 10%
Fat
3.7g
· 38%
Fiber
3.2g
Oven Roasted Vegetables (Olive Oil) Vitamins & Minerals
Vitamins
Vitamin A
420µg · 47% DV
Vitamin C
21mg · 23% DV
Vitamin K
18µg · 15% DV
B6
0.19mg · 11% DV
Minerals
Potassium ⭐
280mg · 8% DV
Iron
1mg · 6% DV
Phosphorus
38mg · 5% DV
Calcium
38mg · 4% DV
Oven Roasted Vegetables (Olive Oil) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Oven Roasted Vegetables (Olive Oil) 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 (Olive Oil) Contain Allergens?
No known major allergens
Which Diets Is Oven Roasted Vegetables (Olive Oil) 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 Vegetables (Olive Oil) Fat Profile
SATURATED
0.6g
MONOUNSATURATED
2.4g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 12.7:1
Above the ideal 4:1 (12.7:1).
Foods Similar to Oven Roasted Vegetables (Olive Oil)
Oven Roasted Vegetables (Olive Oil) — Frequently Asked Questions
How can I get roasted vegetables browned without drying them out?
Cut the vegetables to a similar size and spread them in one layer with space between the pieces. Overcrowding traps steam, while very small pieces can dry out before they brown.
Why do oven-roasted vegetables turn soft and watery?
A crowded tray or vegetables that were not dried well after washing are common causes. Use a large tray, roast at a high heat, and turn the vegetables once for more even browning.
Which vegetables can be roasted together with olive oil?
Potatoes, carrots, courgettes, peppers, onions, mushrooms, and aubergines work well together, but they do not cook at the same speed. Cut firmer root vegetables smaller or start them first, then add quick-cooking vegetables such as mushrooms or courgettes later.
Should olive oil be added before or after roasting vegetables?
Adding olive oil before roasting helps the vegetables brown and helps seasonings cling to their surface. A small drizzle after cooking can add a fresher olive-oil aroma.
How long do roasted vegetables keep in the fridge?
Once fully cooled, keep them in an airtight container in the refrigerator for 3 to 4 days. Reheating them in a hot oven or frying pan usually preserves their texture better than microwaving.
Can olive-oil roasted vegetables be frozen?
Yes, although vegetables such as courgette, mushrooms, and aubergine may become softer after thawing. Reheat them from frozen in a hot oven to help evaporate excess moisture.
How can I make roasted vegetables into a more filling meal?
Pair them with a protein food such as chickpeas, lentils, beans, eggs, yogurt, cheese, fish, or chicken. A whole-grain side can also make the meal more satisfying.
Are roasted vegetables better before or after a workout?
They can be a light pre-workout option, but a large or oily serving immediately before intense exercise may feel slow to digest for some people. After exercise, combining them with a protein source makes a more balanced recovery meal.
Does roasting destroy all the nutrients in vegetables?
No. Heat can reduce some heat-sensitive vitamins, but roasted vegetables still provide fibre and many minerals. Olive oil may also help the body absorb certain fat-soluble plant compounds.
Who should be cautious with oven-roasted vegetables?
People following a potassium- or oxalate-restricted plan for kidney disease or recurrent kidney stones may need to choose vegetables carefully. It is also wise to limit salty seasoning blends if sodium intake has been restricted.
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Nutrition data compiled from USDA FoodData Central and scientific sources.