Try this Roasted veggies recipe, or contribute your own.
Suggest a better descriptionOven 400•
Leave peel on potatoes
Place veggies on sheet pan
Drizzle olive oil
Add seasoning
Toss with hands
If veggies overlap, they will steam not roast, veggies need space to roast.
In oven for 15 mins, flip them and return to oven for another 10 mins until veggies are crisp-tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (772g) | ||
Recipe Makes: 1 | ||
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Calories: 673 | ||
Calories from Fat: 208 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 42mg | 13 % | |
Sodium 121.8mg | 4 % | |
Potassium 3075.7mg | 81 % | |
Total Carbohydrate 97.9g | 29 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 85.4g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 673
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