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Roasted Vegetables

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $1.75

$1.75 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 vegetarian,gluten-free,healthy,gluten free,lacto ovo vegetarian side dish
spoonacular Score:93%

Spoonacular Score: 93%

 

Roasted Vegetables might be just the side dish you are searching for. For $1.73 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegetarian recipe has 269 calories, 9g of protein, and 8g of fat per serving. 1 person has tried and liked this recipe. A mixture of ground pepper, squash, romano cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is excellent. Try Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper, Farro With Roasted Vegetables And Roasted Tomato Dressing Recipe, and Roasted Vegetables with Roasted Pepper Hummus for similar recipes.

Ingredients

Servings:
12
12  brussel sprouts
brussel sprouts
5 large
5 large carrots
carrots
0.5 tsps
0.5 tsps garlic powder
garlic powder
0.13 tsps
0.13 tsps black ground pepper
black ground pepper
1 tsp
1 tsp italian seasoning
italian seasoning
2 Tbsps
2 Tbsps olive oil
olive oil
16
16  onions
onions
0.25 cups
0.25 cups shredded romano cheese
shredded romano cheese
0.13 tsps
0.13 tsps salt
salt
2
2  yellow squash
yellow squash
12  brussel sprouts
12
brussel sprouts
5 large carrots
5 large
carrots
0.5 tsps garlic powder
0.5 tsps
garlic powder
0.13 tsps black ground pepper
0.13 tsps
black ground pepper
1 tsp italian seasoning
1 tsp
italian seasoning
2 Tbsps olive oil
2 Tbsps
olive oil
16  onions
16
onions
0.25 cups shredded romano cheese
0.25 cups
shredded romano cheese
0.13 tsps salt
0.13 tsps
salt
2  yellow squash
2
yellow squash

Equipment

bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan


Instructions

  1. Wash, peel, and cut up the vegetables. Place them in a large bowl.
  2. Heat the oven to 350 degrees F. Spray a large sheet pan with nonstick spray.
  3. Add the oil, garlic powder, Italian seasoning, salt, and pepper to the vegetables.
  4. Mix well and spread them out on the sheet pan.
  5. Cover with foil and bake for 1 hour.
  6. Uncover and sprinkle the vegetables with Romano cheese.
  7. Bake for 5 minutes (uncovered).

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.75
Ingredient
12 brussel sprouts
5 larges carrots
½ teaspoons garlic powder
1 teaspoon italian seasoning
2 tablespoons olive oil
16 onions
¼ cups shredded romano cheese
2 yellow squash
Price
$1.51
$0.63
$0.05
$0.10
$0.33
$3.87
$0.50
$1.73
$8.73

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Brussels sprouts should be tight and firm without any yellow leaves. Store in the fridge for up to a week. To prepare, cut off the stems and remove any bruised leaves.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
273 Calories
8g Protein
7g Total Fat
47g Carbs
96% Health Score
Limit These
Calories
273
14%

Fat
7g
12%

  Saturated Fat
1g
12%

Carbohydrates
47g
16%

  Sugar
21g
23%

Cholesterol
5mg
2%

Sodium
195mg
8%

Get Enough Of These
Protein
8g
17%

Vitamin A
12563IU
251%

Vitamin C
82mg
100%

Vitamin K
100µg
95%

Manganese
0.88mg
44%

Fiber
10g
43%

Vitamin B6
0.81mg
40%

Folate
132µg
33%

Potassium
1140mg
33%

Phosphorus
228mg
23%

Vitamin B1
0.31mg
21%

Calcium
195mg
20%

Vitamin B2
0.31mg
18%

Magnesium
71mg
18%

Vitamin E
1mg
13%

Copper
0.25mg
12%

Iron
2mg
12%

Vitamin B3
1mg
9%

Vitamin B5
0.92mg
9%

Zinc
1mg
9%

Selenium
3µg
5%

covered percent of daily need

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