0 from 63 votes
Tuscan Roasted Vegetables
These Tuscan roasted veggies are so quick to prepare for a busy weeknight and the leftovers reheat beautifully. This is my favorite way to serve vegetables!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 160 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 1 head broccoli
- 1 head cauliflower
- 1 bunch radishes
- 1 bell pepper any color
- 1 red onion
- 1 zucchini
- 1/4 cup extra virgin olive oil
- 1 teaspoon Tuscan seasoning blend
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 450 degrees.
- Cut the broccoli and cauliflower into florets and place on a large, rimmed baking sheet.
- Dice the radishes, pepper, onion, and zucchini into bite-sized pieces and add to the baking sheet.
- Drizzle the vegetables with olive oil. Sprinkle on the Tuscan seasoning, salt, and pepper. Stir to coat.
- Roast for 40 minutes, stirring once halfway through.
- Serve hot.
Cup of Yum
Nutrition Information
Calories
160kcal
(8%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
457mg
(19%)
Potassium
790mg
(23%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
1330IU
(27%)
Vitamin C
170.4mg
(189%)
Calcium
93mg
(9%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 160
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 457mg | 19% |
| Potassium | 790mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1330IU | 27% |
| Vitamin C | 170.4mg | 189% |
| Calcium | 93mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.