Roasted Spring Vegetables
User Reviews
4.9
24 reviews
Excellent
Roasted Spring Vegetables
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Roasted Spring Vegetables - healthy seasonal spring vegetables roasted with garlic herb butter. Perfect side dish that takes only 20 mins.
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Ingredients
- 6 oz (175g) asparagus stems removed and cut into 2-inch (5cm) lengths
- 6 oz (175g) baby carrots
- 6 oz (175g) yellow squash
- 6 oz (175g) zucchini
- 3 tablespoons salted butter melted
- 3 cloves garlic minced
- 1 teaspoon parsley chopped
- salt to taste
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Instructions
- Preheat oven to 400°F (200°C).
- Combine the asparagus, carrots, squash, and zucchini. Add the melted butter, garlic, parsley, and salt, and stir to mix well.
- Ensure that all the spring vegetables are evenly coated with the butter mixture. Arrange them in a single layer on a baking sheet lined with parchment paper.
- Roast for 12 minutes, then dish out and serve immediately.
Notes
- You may saute the spring vegetables in a skillet.
Nutrition Information
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Serving
4people
Calories
116kcal
(6%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
23mg
(8%)
Sodium
106mg
(4%)
Potassium
421mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
6620IU
(132%)
Vitamin C
19mg
(21%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 116kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 106mg | 4% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6620IU | 132% |
| Vitamin C | 19mg | 21% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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