Italian Roasted Vegetables
65 mins (prep 20, cooking 45)
12 ingredients
8 servings
I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.

Categories:  side-dish , easy , 3-steps-or-less , asparagus , <-4-hours , potato , squash , vegetable , time-to-make ,
Share on Newzsocial



Serving Size (44.49 g)
Servings 8
Amount per Serving
Calories 78.3 Calories from Fat 67.59
% Daily Value *
Total Fat 7.51g 92.46%
Saturated Fat 1.04g 41.56%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2.33mg 0.78%
Total Carbohydrate 2.41g 6.43%
Dietary Fiber 0.38 g 12.1%
Sugars 0.61 g %
Protein 1.16g 18.6%
Vitamin A 0.41IU% Vitamin C 2.0mg%
Calcium 9.07mg% Iron 0.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow bell peppers, red bell peppers, green bell peppers, japanese eggplants, asparagus spears, new potato, fresh rosemary, salt and pepper