Barefeet in the Kitchen · by Mary Younkin
Roasted Bell Peppers, Broccoli and Squash
NUTRITION · PER SERVING—
CAL 14%·PRO 33%
CARBS 60G86% OF CAL
16G FIBER0G ADDED34G INTRINSIC11G OTHER34G TOTAL SUGAR
FAT 3G9% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables—broccoli, zucchini, squash, and bell peppers—with caramelized edges. A versatile, simple side that pairs with any protein and occasion.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- Broccoli
- Italian Zucchini
- Crookneck Squash
- Red Bell Peppers
At a glance
PER SERVING
CAL 14%·PRO 33%
CARBS 60G86% OF CAL
16G FIBER0G ADDED34G INTRINSIC11G OTHER34G TOTAL SUGAR
FAT 3G9% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 113mg
- Total sugar
- 34g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2892mg
- Calcium
- 283mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.