Rasa Malaysia · by Bee Yinn Low★ 4.9 (8)
Roasted Spring Vegetables
NUTRITION · PER SERVING17M COOK
CAL 6%·PRO 5%
CARBS 10G32% OF CAL
3G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 9G67% OF CAL
6G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring vegetables including asparagus, carrots, squash, and zucchini roasted with garlic herb butter. A quick, healthy side dish ready in under 20 minutes.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 oz (175g) asparagus (stems removed and cut into 2-inch (5cm) lengths)
- 6 oz (175g) baby carrots
- 6 oz (175g) yellow squash
- 6 oz (175g) zucchini
- 3 tablespoons salted butter (melted)
- 3 cloves garlic (minced)
- 1 teaspoon parsley (chopped)
- salt (to taste)
At a glance
PER SERVING · TIME 17M
CAL 6%·PRO 5%
CARBS 10G32% OF CAL
3G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 9G67% OF CAL
6G SAT3G 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
- 12m
- Sodium
- 388mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 392mg
- Calcium
- 51mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 388MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.