How to Cook Roasted Vegetables

Name: How to Cook Roasted Vegetables
Yield: 4 servings
Ingredients: Sliced Red Onion; Sliced Zucchini; Sliced Yellow Squash; Halved Cherry Tomatoes; Sliced Red Bell Pepper; Broccoli Florets; Cauliflower Florets; Chopped Brussels Sprouts; Chopped Asparagus; Garlic Clove; Extra Virgin Olive Oil; Kosher Salt; Freshly Ground Black Pepper

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Serves: 4 Save

Ingredients (4)

4 cups halved, sliced, or cubed vegetables
2 tablespoons extra virgin olive oil
1 1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Directions

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Dietary Information

Nutrition Facts

1 Serving

Macronutrients

Protein

30%

Carbs

29%

40%

Fats

65%

30%

Positive Nutrients

Protein

1.6g

3.3% DV

Dietary Fiber

1.9g

6.8% DV

Polyunsaturated Fat

0.8g

3.7% DV

Monounsaturated Fat

11.3% DV

Vitamin D

0mcg

0% DV

Iron

0.5mg

3% DV

Vitamin B12

0mcg

0% DV

Calcium

25.4mg

2% DV

Vitamin B6

0.2mg

12.5% DV

Magnesium

21.6mg

5.2% DV

Vitamin C

20.9mg

23.2% DV

Folate/Folic Acid

0mcg

0% DV

Vitamin A

469.9mcg

52.2% DV

Thiamin B1

0.1mg

5.3% DV

Riboflavin

0.1mg

8.2% DV

Negative Nutrients

Trans Fat

Meets DV

Sugars

8.1% DV

Saturated Fat

5.1% DV

Sodium

588.7mg

25.6% DV

Carbohydrates

2.5% DV

Total Fat

7.1g

9.1% DV

Cholesterol

0mg

0% DV

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How to Cook Roasted Vegetables

Ingredients (4)

Directions

Brussels Sprouts

Asparagus

Zucchini

Red Bell Pepper

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