Lil' Luna · by Kristyn Merkley★ 5.0 (31)
Oven Roasted Vegetables Recipe
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 9%
CARBS 21G50% OF CAL
4G FIBER13G OTHER5G TOTAL SUGAR
FAT 8G45% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Root vegetables and Brussels sprouts tossed with olive oil and herbs, roasted until caramelized. A simple, colorful side with minimal prep.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1½ cups chopped red peppers
- 1½ cups baby carrots
- 1½ cups Brussels sprouts
- 1½ cups cubed Yukon Gold potatoes
- 1½ cups cubed butternut squash
- 3 tablespoons olive oil
- 1 tablespoon garlic salt with parsley flakes
- 1 tablespoon Italian seasoning
- ¼ cup grated Parmesan cheese
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 9%
CARBS 21G50% OF CAL
4G FIBER13G OTHER5G TOTAL SUGAR
FAT 8G45% 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
- 10m
- Cook
- 25m
- Sodium
- 479mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 612mg
- Calcium
- 81mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 479MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.