Foodie Crush · by Heidi Larsen★ 4.6 (5)
How to Cook Roasted Vegetables
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 4%
CARBS 14G49% OF CAL
2G FIBER6G OTHER6G TOTAL SUGAR
FAT 7G50% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A basic template for roasting vegetables with olive oil, salt, and pepper until caramelized and crispy. A hands-off side that brings out natural sweetness.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 cups halved, sliced, or cubed vegetables ((see notes above))
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 4%
CARBS 14G49% OF CAL
2G FIBER6G OTHER6G TOTAL SUGAR
FAT 7G50% OF CAL
1G 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
- 10m
- Cook
- 25m
- Sodium
- 1240mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 348mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1240MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.