Roasted Vegetables

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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 58kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 1/2 cup Parsnips cut into bite-sized pieces
  • 1/2 cup Broccoli cut into bite-sized pieces
  • 1/2 cup Yellow squash cut into bite-sized pieces
  • 1/4 tsp Dried oregano
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees.
  • Toss all of the ingredients and season with salt and pepper. Layout on a foil lined baking sheet.
  • Cook in the oven until golden brown and tender, about 20 - 30 minutes.

Nutrition

Calories: 58kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 53mg | Calcium: 37mg | Iron: 1mg

Roasted Vegetables

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 58 kcal

Ingredients
 
 

  • 1 tbsp Extra-virgin olive oil
  • 1/2 cup Parsnips cut into bite-sized pieces
  • 1/2 cup Broccoli cut into bite-sized pieces
  • 1/2 cup Yellow squash cut into bite-sized pieces
  • 1/4 tsp Dried oregano

Instructions
 

  • Preheat the oven to 375 degrees.
  • Toss all of the ingredients and season with salt and pepper. Layout on a foil lined baking sheet.
  • Cook in the oven until golden brown and tender, about 20 - 30 minutes.

Nutrition

Calories: 58kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 23mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 278IUVitamin C: 53mgCalcium: 37mgIron: 1mg
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