Yellow Bliss Road · by Kristin Maxwell★ 4.7 (43)
Roasted Vegetables
NUTRITION · PER SERVING50M COOK
CAL 10%·PRO 9%
CARBS 33G64% OF CAL
6G FIBER6G SUGAR22G OTHER
FAT 7G32% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted root vegetables and squash with garlic, rosemary, and lemon, crisped on a sheet pan. Tender and flavorful side for any meal.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Yellow Bliss Road →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5 Red potatoes (scrubbed and cut into small chunks)
- 4-5 Carrots (peeled and cut into chunks)
- 1 Red onion (chopped)
- 1 1/2 cups Chopped butternut squash
- 10-15 Brussels sprouts (sliced in half)
- 1/4 cup Olive oil
- 2 Lemons ( zested and juiced)
- 2 tablespoon Chopped fresh rosemary or 1 Tbsp dried
- 2 Garlic cloves (minced)
- 1 tsp Freshly ground black pepper
- 1 tsp Kosher salt
At a glance
PER SERVING · TIME 50M
CAL 10%·PRO 9%
CARBS 33G64% OF CAL
6G FIBER6G SUGAR22G OTHER
FAT 7G32% 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
- 40m
- Sodium
- 276mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1001mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.