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Recipe: Jessika’s Roasted Vegetables
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • 8 cups chopped, mixed vegetables, such as broccoli, carrots, cauliflower, garlic, green beans, mushrooms, onions, potatoes, squash, sweet potatoes, and zucchini
    • 1/3 cup olive oil
    • 1 to 2 teaspoons sea salt, to taste
    • 1 to 2 teaspoons dried herbs, such as basil, dill, herbes de Provence, Italian herb blend, tarragon, or thyme
    • 1/4 teaspoon freshly ground black pepper

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 387 % Daily Value *
    • Total Fat: 18 g 27.61%
    • Saturated Fat: 2 g 12.49%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1175 mg 48.96%
    • Calcium: 83 mg 8.25%
    • Potassium: 902 mg 25.77%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.51%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 54 g %
    • Dietary Fiber: 8 g 31.99%
    • Sugar: 11 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 754.76%
    • Vitamin C 10.6%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch4
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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