Barefeet in the Kitchen · by Mary Younkin
Roasted Broccoli and Asparagus with Summer Squash
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 10%
CARBS 13G42% OF CAL
5G FIBER0G ADDED6G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 8G53% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan roasted broccoli, asparagus, and summer squash with olive oil and seasoning. Simple, vegetable-forward, and charred for natural sweetness.
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
serves 4- 8-10 asparagus spears (trimmed into 2-3" pieces, about 1 cup worth)
- 1 medium Italian zucchini (cut into bite-size pieces, about 2 cups worth)
- 1 medium yellow or crookneck squash (cut into bite-size pieces, about 2 cups)
- 1 broccoli crown (cut into small florets, about 2 cups)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 10%
CARBS 13G42% OF CAL
5G FIBER0G ADDED6G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 8G53% 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
- 5m
- Cook
- 25m
- Sodium
- 268mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 745mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.