Chile-Lime Roasted Vegetables

Chile-Lime Roasted Vegetables
Photo: Andy Lyons
Prep Time:
20 mins
Roast Time:
30 mins
Total Time:
50 mins
4 cups


  • Nonstick cooking spray

  • 8 ounce small red potatoes, peeled (if desired) and cut into 1-inch pieces (1 1/2 cups)

  • 2 medium carrots, peeled and cut into 1-inch pieces

  • ¾ cup 1-inch pieces peeled parsnips and/or turnip

  • 1 medium onion, cut up

  • 2 tablespoon olive oil

  • ½ teaspoon kosher salt

  • ½ teaspoon ground chipotle chile pepper

  • 2 large red and/or sweet peppers, cut into 1-inch pieces

  • 1 ½ cup halved or quartered fresh button or cremini mushrooms (4 ounces)

  • 5 cloves garlic, peeled

  • 1 lime, halved

  • Fresh cilantro leaves


  1. Preheat oven to 450°F. Line a 15x10-inch baking pan with foil; coat foil with cooking spray. Place the next four ingredients (through onion) in prepared pan. Drizzle with 1 tablespoon of the oil; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the ground chipotle pepper.

  2. Roast 20 minutes. Stir vegetables; add the next three ingredients (through garlic). Drizzle with remaining 1 tablespoon oil and sprinkle with remaining 1/4 teaspoon salt and ground chipotle pepper. Roast 10 to 15 minutes more or until vegetables are tender and edges are brown.

  3. Squeeze juice from lime over vegetables and top with cilantro.

Nutrition Facts (per serving)

88 Calories
4g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 88
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 142mg 6%
Total Carbohydrate 13g 5%
Total Sugars 4g
Protein 2g
Vitamin C 75mg 375%
Calcium 23mg 2%
Iron 0.6mg 3%
Potassium 375mg 8%
Folate, total 36mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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