Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (49)
Roasted Vegetables Recipe
NUTRITION · PER SERVING55M COOK
CAL 8%·PRO 9%
CARBS 28G72% OF CAL
3G FIBER20G OTHER4G TOTAL SUGAR
FAT 4G24% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted autumn vegetables including potato, squash, carrot, and zucchini until caramelized and tender. A colorful, satisfying side dish.
sideamerican🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 6 medium yellow potatoes (unpeeled and sliced into 3/4" to 1" thick pieces)
- 1 medium butternut squash (peeled, seeded and sliced into 3/4" - 1" thick pieces)
- 2 large carrots (peeled and sliced into 1/2" thick rounds)
- 4 cloves of garlic (finely chopped)
- 1 large or 2 medium zucchini (sliced into 3/4" thick rounds)
- 2 red (yellow or orange bell peppers, cut into 1" pieces)
- 1.5 Tbsp garlic salt (or to taste)
- Freshly grated black pepper (to taste)
- Extra light olive oil (or avocado oil, or vegetable oil)
- 1/2 cup shredded parmesan or mozzarella cheese
- 2 9x13 metal baking pans or (1) large roasting pan lined with foil.
At a glance
PER SERVING · TIME 55M
CAL 8%·PRO 9%
CARBS 28G72% OF CAL
3G FIBER20G OTHER4G TOTAL SUGAR
FAT 4G24% OF CAL
1G SAT3G 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
- 35m
- Sodium
- 953mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 85mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 953MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.