Kristine's Kitchen · by Kristine Rosenblatt
Roasted Vegetables
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 8%
CARBS 21G62% OF CAL
5G FIBER0G ADDED8G INTRINSIC8G OTHER8G TOTAL SUGAR
FAT 5G34% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple sheet-pan medley of bell peppers, Brussels sprouts, cauliflower, and sweet potato roasted until tender and caramelized. Versatile and delicious.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 yellow bell pepper (or any color bell pepper, cut into 1-inch pieces)
- ½ pound Brussels sprouts (stem ends trimmed and halved)
- 1 small red onion (cut into 1-inch pieces, leaving a few layers of onion together)
- ½ medium head cauliflower* (cored and cut into 1-inch florets)
- 1 small sweet potato (about ¾ pound) (peeled and chopped into ½-inch pieces)
- 2 tablespoons olive oil
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 8%
CARBS 21G62% OF CAL
5G FIBER0G ADDED8G INTRINSIC8G OTHER8G TOTAL SUGAR
FAT 5G34% OF CAL
1G SAT4G 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
- 15m
- Cook
- 25m
- Sodium
- 154mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 730mg
- Calcium
- 46mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.