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Roasted Vegetables Recipe

Looking for an easy Roasted Vegetables recipe? Learn how to make Roasted Vegetables using healthy ingredients.


Submitted by kitsune89

Makes 12 servings



Originally from Allrecipes.com (Saundra)

Recipe Ingredients for Roasted Vegetables

2 cup, cubes Squash, Winter, Butternut
2 medium Red Bell Pepper
1 sweetpotato, 5" long Sweetpotato
3 Potato large (3" to 4-1/4" dia) Potato, Flesh And Skin
1 medium (2-1/2" dia) Onions
3 tsp Thyme, Fresh
2 tbsp Rosemary, Fresh
12 tsp Canola Oil
2 serving Balsamic Vinegar
12 serving Salt Substitute
2 tsp Pepper, Black

Recipe Directions for Roasted Vegetables

  1. Preheat oven to 475 degrees F (245 degrees C).

  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Categories

Vegetables, Side Dish, Bake

Nutrition Facts
Serving Size 243.8g
Amount Per Serving
Calories
113
Calories from Fat
41
% Daily Value*
Total Fat
4.6g
7%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
17mg
1%
Potassium
894mg
26%
Total Carbohydrates
17.2g
6%
Dietary Fiber
2.6g
10%
Sugars
2.8g
Protein
1.8g
Vitamin A 81% Vitamin C 60%
Calcium 3% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • Very high in potassium
  • Very high in vitamin A
  • Very high in vitamin C
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