Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 458kcal 22%
Fat 26g 40%
Saturated Fat 7g 35%
Carbohydrates 48g 16%
Fiber 7g 28%
Sugar 14g 28%
Protein 12g 24%
Cholesterol 13mg 4%
Sodium 1,015mg 42%

Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Vegetables Recipe

Name: Roasted Vegetables Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Ingredients: 6 medium yellow potatoes, unpeeled and sliced into 3/4" to 1" thick pieces; 1 medium butternut squash, peeled, seeded and sliced into 3/4" - 1" thick pieces; 2 large carrots, peeled and sliced into 1/2" thick rounds; 4 cloves of garlic, finely chopped; 1 large or 2 medium zucchini, sliced into 3/4" thick rounds; 2 red, yellow or orange bell peppers, cut into 1" pieces; 1.5 Tbsp garlic salt, or to taste; Freshly grated black pepper, to taste; Extra light olive oil, or avocado oil, or vegetable oil; 1/2 cup shredded parmesan or mozzarella cheese; What you will need:; 2 9x13 metal baking pans or (1) large roasting pan lined with foil.

Prep 20m

Cook 35m

Total 55m

This Roasted Vegetables Recipe combines yellow potatoes, butternut squash, carrots, garlic, zucchini, and bell peppers with garlic salt, pepper, and cheese for a flavorful dish. The vegetables are roasted in oil, creating a delicious and healthy side dish.

Roasted Vegetables

Nutrition Facts

Roasted Vegetables Recipe

Ingredients

What You Will Need

Steps

Nutrition Facts

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