Roasted Vegetables Recipe

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Roasted Vegetables
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Ingredients:

Directions:

  1. Preheat oven to 475°F.
  2. In a large bowl, combine the squash, red bell peppers, 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, 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 67.06 Kcal (281 kJ)
Calories from fat 42.15 Kcal
% Daily Value*
Total Fat 4.68g 7%
Sodium 8.24mg 0%
Potassium 118.76mg 3%
Total Carbs 5.94g 2%
Sugars 2.17g 9%
Dietary Fiber 1.06g 4%
Protein 0.45g 1%
Vitamin C 23.4mg 39%
Vitamin A 0.7mg 24%
Iron 8.7mg 48%
Calcium 14.4mg 1%
Amount Per 100 g
Calories 104.54 Kcal (438 kJ)
Calories from fat 65.71 Kcal
% Daily Value*
Total Fat 7.3g 7%
Sodium 12.84mg 0%
Potassium 185.14mg 3%
Total Carbs 9.26g 2%
Sugars 3.39g 9%
Dietary Fiber 1.65g 4%
Protein 0.69g 1%
Vitamin C 36.5mg 39%
Vitamin A 1.1mg 24%
Iron 13.6mg 48%
Calcium 22.4mg 1%

* 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

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

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

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