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Roasted Veggies Recipe

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


Submitted by marathonwoman0106

Makes 6 servings



An example of the stuff I throw in the pan with a whole chicken. They'll come out nice and crispy and full of flavor.

Recipe Ingredients for Roasted Veggies

1 lb yukon gold potatoes
1 onion
1 zucchini
1/2 eggplant
28 baby carrots
2 cloves garlic
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp sea salt
1/4 tsp black pepper

Recipe Directions for Roasted Veggies

  1. Chop everything up and throw it in the pan.

  2. Sprinkle over with EVOO, lemon juice and white wine vinegar. Salt and pepper to taste.

  3. In the oven at 425 until done (about 45 minutes, minimum, or however long it takes the chicken to finish.)

Categories

Side Dish

Nutrition Facts
Serving Size 222.9g
Amount Per Serving
Calories
151
Calories from Fat
43
% Daily Value*
Total Fat
4.8g
7%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
361mg
15%
Potassium
725mg
21%
Total Carbohydrates
25.5g
9%
Dietary Fiber
5.0g
20%
Sugars
5.4g
Protein
3.3g
Vitamin A 130% Vitamin C 29%
Calcium 4% Iron 9%
* 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
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin C
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