Roasted Vegetables Recipe
Recipe By Natasha's Kitchen
This roasted vegetables recipe uses the best of fall veggies: butternut squash, potatoes, zucchini, carrots and bell peppers. A perfect holiday side dish
4.7
10 Rating -
Rate
Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Vegetables Recipe
- 1/10 piece 6 medium yellow potatoes unpeeled and sliced into 3/4" " thick
- 1/10 piece 1 medium butternut squash peeled, seeded and sliced into 3/4" " thic es
- 1/5 Large carrots peeled and sliced into 1/2" thick rounds
- 0.40 Cloves of garlic finely chopped
- 1/10 Large or 2 medium zucchini sliced into 3/4" thick rounds
- 1/10 piece 2 red yellow or orange bell peppers, cut into
- 0.15 tablespoon Garlic salt or to taste
- As required Freshly grated black pepper to taste
- As required Extra light olive oil or avocado oil, or vegetable oil
- 1/20 cup Shredded parmesan or mozzarella cheese
Nutrition
value
value
81
calories per serving
2 g Fat5 g Protein11 g Carbs6 g FiberOther
Current Totals
- Fat2g
- Protein5g
- Carbs11g
- Fiber6g
MacroNutrients
- Carbs11g
- Protein5g
- Fiber6g
Fats
- Fat2g
Vitamins & Minerals
- Calcium90mg
- Iron2mg
- Vitamin A663mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B916mcg
- Vitamin B12< 1mcg
- Vitamin C5mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium49mg
- Manganese1mg
- Phosphorus106mg
- Selenium6mcg
- Zinc< 1mg
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
Recipe By Natasha's Kitchen