My Herb Roasted Vegetables Recipe

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My Herb Roasted Vegetables
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Ingredients:

Directions:

  1. Drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion)
  2. Mix the first set of herbs together
  3. Toss with oil coated veggies
  4. Layer on a cookie sheet.
  5. Bake 450°F for 20 minutes.
  6. Meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them.
  7. Mix second set of herbs.
  8. Toss with second set of veggies.
  9. After the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables.
  10. Bake an additional 20 minutes at 450°F.
  11. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 210.52 Kcal (881 kJ)
Calories from fat 55.02 Kcal
% Daily Value*
Total Fat 6.11g 9%
Sodium 68.82mg 3%
Potassium 987.52mg 21%
Total Carbs 35.58g 12%
Sugars 5.28g 21%
Dietary Fiber 5.7g 23%
Protein 4.3g 9%
Vitamin C 57.8mg 96%
Vitamin A 1.4mg 46%
Iron 19.1mg 106%
Calcium 38.8mg 4%
Amount Per 100 g
Calories 72.09 Kcal (302 kJ)
Calories from fat 18.84 Kcal
% Daily Value*
Total Fat 2.09g 9%
Sodium 23.57mg 3%
Potassium 338.15mg 21%
Total Carbs 12.18g 12%
Sugars 1.81g 21%
Dietary Fiber 1.95g 23%
Protein 1.47g 9%
Vitamin C 19.8mg 96%
Vitamin A 0.5mg 46%
Iron 6.5mg 106%
Calcium 13.3mg 4%

* 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

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

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

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