The Chunky Chef · by The Chunky Chef★ 5.0 (56)
Sheet Pan Oven Roasted Vegetables
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 7%
CARBS 15G55% OF CAL
4G FIBER3G SUGAR8G OTHER
FAT 5G42% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful mix of roasted vegetables including butternut squash, cauliflower, Brussels sprouts, and potatoes, tossed in an herbed mustard sauce. Tender and charred from the oven.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 3 Tbsp olive oil
- 2 Tbsp whole-grain dijon mustard
- 3 tsp apple cider vinegar
- 1 tsp dried thyme
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary
- 1/4 tsp dried basil
- 1 lb. peeled and cubed butternut squash
- 1 lb. cauliflower florets
- 1 lb. brussels sprouts, (halved)
- 8 oz baby purple or yukon potatoes, (halved or quartered)
- minced fresh parsley, for garnish
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 7%
CARBS 15G55% OF CAL
4G FIBER3G SUGAR8G OTHER
FAT 5G42% 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
- 10m
- Cook
- 35m
- Sodium
- 215mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 606mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 215MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.