Diethood · by Katerina Petrovska
Roasted Vegetable Salad
NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 8%
CARBS 15G44% OF CAL
5G FIBER3G OTHER7G TOTAL SUGAR
FAT 8G51% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables with honey-mustard dressing. Tangy, slightly sweet, and nutritious. A light vegetable side dish.
sideamericansalad🍪 sheet pan🔥 ovendairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 pound large brussels sprouts (quartered)
- 1 pound asparagus (ends trimmed)
- 2 red bell peppers (thinly sliced)
- 3 cups roughly chopped red cabbage
- 1 cup cherry tomatoes
- salt (to taste, I use about 1 teaspoon of kosher salt per pound of vegetables)
- freshly ground black pepper (to taste)
- 3 tablespoons olive oil
- 1 tablespoon olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons smooth dijon mustard
- 2 teaspoons honey
At a glance
PER SERVING · TIME 50M
CAL 7%·PRO 8%
CARBS 15G44% OF CAL
5G FIBER3G OTHER7G TOTAL SUGAR
FAT 8G51% OF CAL
1G 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
- 40m
- Sodium
- 343mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 343MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.