Cookie and Kate · by Cookie and Kate★ 5.0
Roasted Vegetables
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 6%
CARBS 15G48% OF CAL
4G FIBER0G ADDED6G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A medley of broccoli, bell pepper, carrots, and red onion roasted until golden on a sheet pan with olive oil and vinegar. A simple, colorful vegetable side for any meal.
side🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bell pepper (red, orange or yellow), cut into 1” squares
- 2 carrots, peeled and cut on the diagonal so each piece is about ½″ thick at the widest part
- 1 crown of broccoli, cut into bite-sized florets
- 1 small red onion, cut into ½”-wide wedges
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine salt
- Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 6%
CARBS 15G48% OF CAL
4G FIBER0G ADDED6G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 7G51% 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
- 10m
- Cook
- 25m
- Sodium
- 195mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 493mg
- Calcium
- 56mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.