Well Plated · by Erin Clarke★ 4.8 (363)
Oven Roasted Vegetables
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 6%
CARBS 15G46% OF CAL
4G FIBER5G SUGAR6G OTHER
FAT 7G51% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy oven-roasted vegetables including peppers, zucchini, sweet potato, and broccoli seasoned with Italian herbs and mustard. A simple, healthy side dish.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 medium bell peppers (cut into 1-inch pieces (I recommend red, yellow, or orange))
- 2 medium zucchini (ends trimmed and cut into 1/2-inch pieces)
- 1 small sweet potato (scrubbed and cut into 3/4-inch pieces)
- 1 small red onion (cut into 1-inch cubes)
- 1 small head of broccoli (cut into florets or swap cauliflower or 8 ounces trimmed Brussels sprouts)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard (or one additional tablespoon olive oil)
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 3 tablespoons grated Parmesan cheese (optional)
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 6%
CARBS 15G46% OF CAL
4G FIBER5G SUGAR6G OTHER
FAT 7G51% OF CAL
1G 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
- 20m
- Cook
- 25m
- Sodium
- 388mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 449mg
- Calcium
- 52mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 388MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.