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Roasted Vegetables with Rosemary
- prep: 10 min
- cook: 40 min
- total: 50 min
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Roasted Vegetables with Rosemary - Colorful and flavorful side dish that will help anyone get their daily dose of veggies.
Ingredients
- 1 medium red onion , diced
- 3 cloves garlic , minced
- 1 zucchini , sliced
- 1 yellow squash , sliced
- 1 red bell pepper , chopped
- 1/2 eggplant , chopped
- 1 cup chopped mushrooms
- 1 small bunch of asparagus , chopped
- 1 cup chopped butternut squash
- 1 cup baby potatoes
- 1 cup baby carrots
- 1/2 cup olive oil
- salt and pepper to taste
- fresh rosemary
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 77 % Daily Value *
- Total Fat: 1 g 1.27%
- Saturated Fat: 0 g 0.36%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 157 mg 6.54%
- Calcium: 48 mg 4.8%
- Potassium: 448 mg 12.81%
- Magnesium: 0 mg 0%
- Iron: 1 mg 5.32%
- Zinc: 0 mg 0%
- Total Carbohydrate: 15 g %
- Dietary Fiber: 4 g 17.18%
- Sugar: 7 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 250.93%
- Vitamin C 108.87%
- Vitamin D 0.31%
- * 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 - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables2
- 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
