Mariss' Roasted Fall Vegetables Recipe

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Mariss' Roasted Fall Vegetables
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  1. Preheat oven to 400.
  2. Quarter, halve, and/or cut vegetables.
  3. Toss carrots and potatoes in garlic, olive oil, salt, and pepper. Let sit.
  4. Do the same with the brussel sprouts, squash, and onion separately.
  5. Roast carrots and potatoes for 10 minutes.
  6. Flip and add the remainder of vegetables. Roast for 35 minutes.
  7. Note: Timing may vary; it depends on how soft/crispy you want them.
  8. Garnish with fresh parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 195.19 Kcal (817 kJ)
Calories from fat 84.02 Kcal
% Daily Value*
Total Fat 9.34g 14%
Sodium 35.03mg 1%
Potassium 384.78mg 8%
Total Carbs 25.39g 8%
Sugars 3.13g 13%
Dietary Fiber 3.8g 15%
Protein 3.88g 8%
Vitamin C 54.2mg 90%
Vitamin A 0.8mg 26%
Iron 1.5mg 8%
Calcium 47.1mg 5%
Amount Per 100 g
Calories 98.98 Kcal (414 kJ)
Calories from fat 42.61 Kcal
% Daily Value*
Total Fat 4.73g 14%
Sodium 17.77mg 1%
Potassium 195.13mg 8%
Total Carbs 12.88g 8%
Sugars 1.59g 13%
Dietary Fiber 1.93g 15%
Protein 1.97g 8%
Vitamin C 27.5mg 90%
Vitamin A 0.4mg 26%
Iron 0.8mg 8%
Calcium 23.9mg 5%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
  • 5

Good Points

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

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