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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 lauracarmel

Makes 6 servings



great vegetarian main dish if served with carrot dressing. Also goes well with a brown rice mix.

Recipe Ingredients for Roasted Vegetables

24 oz. yukon gold potatoes
12 oz. broccoli florets
1 medium onion
12 oz. cauliflower florets
12 oz. brussel sprouts, halved
1 lb. carrots
3 tbsp. extra virgin olive oil
1 dash garlic salt

Recipe Directions for Roasted Vegetables

preheat oven to 425 degrees. cut potatoes in bite size pieces. Toss in 1 TBSP. olive oil. Bake in oven for 15 minutes. Meanwhile, cook cauliflower, brussel sprouts and carrots in covered saucepan for 6-7 minutes. Drain water in rinse in cold water. Let air dry. Toss all veggies in 2 TBSP. olive oil. Remove potatoes from oven mix in vegetables. Sprinkle with garlic salt and bake for 35-45 minutes.
Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 384.2g
Amount Per Serving
Calories
262
Calories from Fat
68
% Daily Value*
Total Fat
7.5g
12%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
114mg
5%
Potassium
1448mg
41%
Total Carbohydrates
44.8g
15%
Dietary Fiber
10.0g
40%
Sugars
9.3g
Protein
8.4g
Vitamin A 269% Vitamin C 236%
Calcium 11% Iron 17%
* 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
  • Low in sodium
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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