Emily Bites · by Emily Bites
Balsamic Roasted Vegetables
NUTRITION · PER SERVING40M COOK
CAL 5%·PRO 5%
CARBS 13G53% OF CAL
3G FIBER0G ADDED6G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 5G45% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful medley of roasted vegetables tossed with balsamic vinegar and olive oil. Tender and caramelized on the edges with deep, tangy flavor. A healthy, versatile side dish that pairs with almost any protein.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 oz raw broccoli florets (from about 1 small head)
- 7 oz raw cauliflower florets (half of one large head)
- 8 oz raw yellow Summer squash (chopped (about 1 small-medium squash))
- 8 oz raw zucchini (chopped (about 1 small-medium zucchini))
- 7 oz raw carrots (chopped (this was about 3 medium-large carrots))
- 5.5 oz raw red onion (chopped large (about half a large red onion))
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- Salt (to taste)
At a glance
PER SERVING · TIME 40M
CAL 5%·PRO 5%
CARBS 13G53% OF CAL
3G FIBER0G ADDED6G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 5G45% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 241mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 475mg
- Calcium
- 48mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.