This roasted vegetables recipe uses the best of fall veggies: butternut squash, potatoes, zucchini, carrots and bell peppers. A perfect holiday side dish
1 piece 6 medium yellow potatoes unpeeled and sliced into 3/4" " thick
1 piece 1 medium butternut squash peeled, seeded and sliced into 3/4" " thic es
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
1 piece 2 red yellow or orange bell peppers, cut into
1.5 tablespoon Garlic salt or to taste
As required Freshly grated black pepper to taste
Extra light olive oil or avocado oil, or vegetable oil
0.5 cup Shredded parmesan or mozzarella cheese
Nutrition value
81
calories per serving
2 g Fat5 g Protein11 g Carbs6 g FiberOther
Current Totals
2 g Fat
5 g Protein
11 g Carbs
6 g Fiber
MacroNutrients
Carbs
11 g
Protein
5 g
Fiber
6 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
90 mg
Iron
2 mg
Vitamin A
663 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
16 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
49 mg
Manganese
1 mg
Phosphorus
106 mg
Selenium
6 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment