Roasted Vegetables Recipe

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Roasted Vegetables
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Ingredients
12
Count
Nutrition
62
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, carrots,sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 61.99 Kcal (260 kJ)
Calories from fat 22.1 Kcal
% Daily Value*
Total Fat 2.46g 4%
Sodium 37.88mg 2%
Potassium 212.34mg 5%
Total Carbs 9.29g 3%
Sugars 4.07g 16%
Dietary Fiber 2.21g 9%
Protein 0.88g 2%
Vitamin C 24.9mg 41%
Vitamin A 1.1mg 37%
Iron 9.1mg 51%
Calcium 28.3mg 3%
Amount Per 100 g
Calories 61.56 Kcal (258 kJ)
Calories from fat 21.95 Kcal
% Daily Value*
Total Fat 2.44g 4%
Sodium 37.62mg 2%
Potassium 210.86mg 5%
Total Carbs 9.23g 3%
Sugars 4.04g 16%
Dietary Fiber 2.19g 9%
Protein 0.88g 2%
Vitamin C 24.7mg 41%
Vitamin A 1.1mg 37%
Iron 9mg 51%
Calcium 28.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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