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Roasted Vegetables (Low Oil) Calories
Oven-roasted mixed vegetables with low oil. Rich in fiber, vitamins, and minerals.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Roasted Vegetables (Low Oil) (150 g) has 83 calories. That works out to 55 calories per 100 g. It contains 15.3 g of carbs, 2.7 g of protein, 1.8 g of fat and 4.2 g of fiber. Its 480 µg of Vitamin A covers 53% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Roasted Vegetables (Low Oil) Nutrition Facts
Selected: 1 serving (medium) · 150 g
83
KCAL / 150G
Carbs
15.3g
· 6% DV
Protein
2.7g
· 5% DV
Fat
1.8g
· 2% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 12% · Fat 19%
Roasted Vegetables (Low Oil) nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 83 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.27 g | 1% |
| Trans fat | 0 g | |
| Sodium | 51 mg | 2% |
| Total carbohydrate | 15.3 g | 6% |
| Fiber | 4.2 g | 15% |
| Protein | 2.7 g | 5% |
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 Serving of Roasted Vegetables (Low Oil)?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 83 kcal |
| 50 g | 50 g | 28 kcal |
| 1 piece (small) | 70 g | 39 kcal |
| 100 g | 100 g | 55 kcal |
| 1 serving (small) | 100 g | 55 kcal |
| 1 piece (medium) | 120 g | 66 kcal |
| 1 cup (medium) | 120 g | 66 kcal |
| 1 piece (large) | 180 g | 99 kcal |
| 1 cup (large) | 180 g | 99 kcal |
| 200 g | 200 g | 110 kcal |
| 1 serving (large) | 250 g | 138 kcal |
Calculated from 55 calories per 100 g.
Frequently Asked Questions About Roasted Vegetables (Low Oil)
How do you make roasted vegetables (low oil)?
Roasted vegetables (low oil) are made by tossing cut vegetables with a small amount of oil and seasoning, then roasting them in a hot oven. Spread them in a single layer so they brown instead of steaming.
Which vegetables are best for roasted vegetables (low oil)?
Potatoes, carrots, bell peppers, onions, cauliflower, and zucchini all work well for roasted vegetables (low oil). Cut dense vegetables smaller than quick-cooking ones, or add softer vegetables to the pan later so everything finishes together.
What temperature should you use for roasted vegetables (low oil)?
Roasted vegetables (low oil) usually brown well at 400–425°F (200–220°C). Preheat the oven, and check the vegetables as they cook because small pieces and softer varieties finish sooner than large chunks of potatoes or carrots.
Why are roasted vegetables (low oil) soggy?
Roasted vegetables (low oil) often turn soggy when the pan is crowded or the vegetables are still wet after washing. Dry them well and leave space between pieces; use two pans if needed so moisture can escape.
How do you make roasted vegetables (low oil) crispy?
For crispier roasted vegetables (low oil), preheat the oven and spread the pieces out on a hot baking sheet in one layer. Turn them once during cooking, and avoid covering the pan, which traps steam.
What seasonings go well with roasted vegetables (low oil)?
Black pepper, garlic, paprika, rosemary, and thyme pair well with roasted vegetables (low oil). Match the seasoning to the vegetables, and add fresh herbs or a squeeze of lemon after roasting for a brighter finish.
Can you make roasted vegetables (low oil) with no oil?
Yes, you can make roasted vegetables (low oil) without added oil, although they may brown less and stick more easily. Use parchment paper, spread the vegetables out, and season with herbs, spices, or lemon juice.
Can you roast frozen vegetables for roasted vegetables (low oil)?
Yes, frozen vegetables can be used for roasted vegetables (low oil), but they release more moisture than fresh ones. Roast them straight from frozen, avoid crowding the pan, and expect a softer result than with fresh vegetables.
How long do roasted vegetables (low oil) last in the fridge?
Roasted vegetables (low oil) keep in a sealed container in the refrigerator for about 3–4 days. Cool them promptly before refrigerating, and reheat only the portion you plan to eat.
How do you reheat roasted vegetables (low oil) without making them mushy?
Reheat roasted vegetables (low oil) in an oven or skillet rather than relying on the microwave, which can soften them. Spread them out and heat until hot, turning once so they warm evenly.
Roasted Vegetables (Low Oil) Vitamins & Minerals
Vitamins
Vitamin A
480µg · 53% DV
Vitamin C
33mg · 37% DV
Vitamin K
25.5µg · 21% DV
Folate
51µg · 13% DV
Minerals
Copper
0.12mg · 13% DV
Potassium ⭐
390mg · 11% DV
Manganese
0.2mg · 9% DV
Phosphorus
57mg · 8% DV
Sodium
51mg · 2% DV
Roasted Vegetables (Low Oil) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted Vegetables (Low Oil)
To burn the 83 calories in 1 serving (medium) (150 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 Roasted Vegetables (Low Oil)?
Low-oil roasted vegetables are a simple mixed-vegetable dish: vegetables such as courgette, peppers, aubergine and onion are tossed with a little oil and oven-cooked until tender, with lightly browned edges. There is no single place of origin; versions are common in home cooking across many cuisines, with the mix changing by season and region.
Serve them warm as a side with fish, meat, grains or pulses, or fold leftovers into a salad or grain bowl. Roasting brings out their sweetness, while the vegetables contribute fibre, vitamins and minerals; the modest amount of oil keeps the dish relatively light. For a more filling meal, add beans or chickpeas, and spread the vegetables out on the tray so they roast rather than steam.
How Nutritious Is Roasted Vegetables (Low Oil)?
Nutrient density
Very 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 Roasted Vegetables (Low 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 Roasted Vegetables (Low Oil) Contain Allergens?
No known major allergens
Which Diets Is Roasted Vegetables (Low 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
Roasted Vegetables (Low Oil) Fat Profile
SATURATED
0.27g
MONOUNSATURATED
0.57g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.