Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (5)
Plant-Based Diet 101: Roasted Vegetables
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 10%
CARBS 29G75% OF CAL
8G FIBER0G ADDED10G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 4G25% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful medley of roasted seasonal vegetables including butternut squash, brussels sprouts, cauliflower, carrots, and turnips, dressed with olive oil and lemon. Naturally plant-based and versatile as a base for grain bowls or Buddha bowls.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cubed butternut squash
- 2 cups halved Brussels sprouts
- 2 cups cauliflower florets
- 2 carrots (cut into 1-inch pieces)
- 1 to 2 turnips (cut into 1-inch pieces)
- 1 small red onion (cut into wedges)
- 1 cup halved red radishes or cubed daikon radish
- Extra-virgin olive oil (for drizzling)
- Sea salt and freshly ground black pepper
- Lemon wedges
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 10%
CARBS 29G75% OF CAL
8G FIBER0G ADDED10G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 4G25% OF CAL
1G SAT4G 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
- 30m
- Sodium
- 100mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 941mg
- Calcium
- 90mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.