Diethood · by Katerina Petrovska★ 4.7 (103)
Easy Oven Roasted Vegetables
NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 5%
CARBS 9G45% OF CAL
2G FIBER4G SUGAR3G OTHER
FAT 5G52% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mixed vegetables roasted until tender and caramelized with olive oil, Italian seasoning, and garlic, finished with parmesan and fresh parsley. Versatile and adaptable to any vegetables on hand.
sidemediterranean🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups sliced baby portobello mushrooms
- 1 cup thin baby carrots
- 1 red bell pepper (chopped)
- 1 small yellow onion (cut into 6 wedges)
- 2 tablespoons olive oil
- salt and fresh ground pepper (to taste)
- 1½ teaspoons Italian Seasoning
- ½ teaspoon garlic powder
- grated parmesan cheese (for garnish (optional))
- chopped fresh parsley (for garnish (optional))
At a glance
PER SERVING · TIME 30M
CAL 4%·PRO 5%
CARBS 9G45% OF CAL
2G FIBER4G SUGAR3G OTHER
FAT 5G52% 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
- 10m
- Cook
- 20m
- Sodium
- 190mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 404mg
- Calcium
- 36mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 190MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.