Spend with Pennies · by Holly Nilsson★ 5.0 (19)
Roasted Vegetables
NUTRITION · PER SERVING80M COOK
CAL 10%·PRO 9%
CARBS 32G63% OF CAL
7G FIBER1G ADDED11G INTRINSIC13G OTHER12G TOTAL SUGAR
FAT 8G33% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful medley of roasted vegetables with herbs, honey, and balsamic vinegar until crispy outside and tender inside. A versatile vegetable side for any meal.
sideamerican🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound sweet potato (or squash or white potatoes, peeled and 1" cubed)
- 1 large carrot (peeled and chopped 1")
- 8 ounces Brussels sprouts (halved if large)
- ½ red onion (cut into ½" chunks)
- 1 small zucchini (cut into ½" rounds or moons)
- 1 red bell pepper (cut into ½" pieces)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon dried rosemary (slightly crushed)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 80M
CAL 10%·PRO 9%
CARBS 32G63% OF CAL
7G FIBER1G ADDED11G INTRINSIC13G OTHER12G TOTAL SUGAR
FAT 8G33% 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
- 20m
- Cook
- 1h
- Sodium
- 239mg
- Total sugar
- 12g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 971mg
- Calcium
- 59mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.