Tastes Better From Scratch · by Lauren Allen★ 5.0 (65)
Roasted Vegetables
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 6%
CARBS 16G55% OF CAL
5G FIBER0G ADDED5G INTRINSIC7G OTHER5G TOTAL SUGAR
FAT 6G44% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables including brussels sprouts, squash, bell pepper, and onion with garlic and Herbes de Provence. Crispy and caramelized, this versatile side pairs with any entrée.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/2 lb brussels sprouts (halved (if very large than cut into fourth's))
- 2 cups chopped butternut squash ((about 10 oz), cut into 3/4 inch cubes)
- 1 red bell pepper (cut into 1 inch pieces)
- 1 small red onion (, chopped into 1 inch pieces)
- 2 Tablespoons olive oil
- 2 cloves garlic (, minced)
- 1 teaspoon herbes de provence
- salt and freshly ground black pepper
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 6%
CARBS 16G55% OF CAL
5G FIBER0G ADDED5G INTRINSIC7G OTHER5G TOTAL SUGAR
FAT 6G44% OF CAL
1G SAT5G 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
- 20m
- Sodium
- 245mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 534mg
- Calcium
- 39mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.