Diethood · by Katerina Petrovska★ 5.0 (6)
Garlic Parmesan Roasted Vegetables
NUTRITION · PER SERVING55M COOK
CAL 12%·PRO 10%
CARBS 37G65% OF CAL
6G FIBER0G ADDED7G INTRINSIC24G OTHER7G TOTAL SUGAR
FAT 8G31% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A medley of roasted squash, potatoes, peppers, and onions coated in a garlicky parmesan dressing with herbs. A colorful and flavorful side dish.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1.5 to 2 pounds butternut squash (cubed)
- 4 thin-skinned potatoes (such as Yukon or gold potatoes, cubed)
- 2 red bell peppers (diced)
- 2 green bell peppers (diced)
- 2 yellow onions (quartered and pieces separated)
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 to 3 cloves garlic (minced)
- 2 tablespoons grated parmesan cheese
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- salt and fresh ground black pepper (to taste)
- fresh grated parmesan (for garnish)
- fresh chopped parsley (for garnish)
At a glance
PER SERVING · TIME 55M
CAL 12%·PRO 10%
CARBS 37G65% OF CAL
6G FIBER0G ADDED7G INTRINSIC24G OTHER7G TOTAL SUGAR
FAT 8G31% OF CAL
2G SAT7G 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
- 40m
- Sodium
- 152mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 977mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.