The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (1)
Easy Spring Blend Vegetables Recipe
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 16%
CARBS 22G46% OF CAL
6G FIBER0G ADDED2G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 8G38% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spring vegetables roasted with garlic, olive oil, and lemon, finished with parmesan. Bright and ready in under 20 minutes as a fresh vegetable side.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 32 ounces frozen spring vegetable blend
- 2 cloves minced garlic
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium lemon (zest and juice)
- 1/2 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 16%
CARBS 22G46% OF CAL
6G FIBER0G ADDED2G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 8G38% OF CAL
2G SAT6G 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
- 5m
- Cook
- 20m
- Sodium
- 346mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 342mg
- Calcium
- 128mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 346MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.