Our handy guide includes prep instructions and complete nutritional analyses for our favorite vegetables for roasting. For more helpful cooking tips, be sure to check out our Guide to Cooking 20 Vegetables.
Remove outer leaves, trim stem; quarter larger ones, halve smaller ones. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
15 to 20 minutes
Nutrition Information per Serving with Oil, Salt and Pepper:
91 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 10 g carbohydrate; 4 g protein; 4 g fiber; 320 mg sodium; 441 mg potassium.
Nutrition Bonus and Carbohydrate Serving Information:
Vitamin C (160% daily value), Folate & Vitamin A (17% dv). 1/2 Carbohydrate Serving.
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