Autumn Roasted Veggies
User Reviews
4.7
90 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
187 kcal
Autumn Roasted Veggies
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Simply, healthy, and easy roasted vegetables featuring your favorite fall veggies - acorn squash, sweet potatoes, cauliflower, brussels sprouts, and bell peppers.
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Ingredients
- 2 cups sweet potatoes cut into 1½-inch thick pieces
- 2 cups cauliflower florets
- 2 cups bell pepper cut into 1 inch pieces
- 2 cups zucchini sliced or cubed into 1 inch pieces
- 1 medium acorn squash seeded, cut into 1 inch slice or cubes
- 1 cups Brussels sprouts
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400 degrees.
- Place chopped veggies in an extra large bowl. Pour oil and spices onto veggies. Toss with hands to combine.
- Spread vegetables in an even layer on baking sheet (s) and bake at 400 degrees for 30-40 minutes, flipping halfway through cooking time.
Nutrition Information
Show Details
Serving
1serving
Calories
187kcal
(9%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
240mg
(10%)
Potassium
785mg
(22%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
8311IU
(166%)
Vitamin C
108mg
(120%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 187kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 240mg | 10% |
| Potassium | 785mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 8311IU | 166% |
| Vitamin C | 108mg | 120% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
90 reviews
Excellent
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