ClosePictured Recipe:Balsamic & Parmesan Roasted CauliflowerRoasting vegetables is an easy and delicious way to get more veggies into a meal. Here, we’ll tell you how to prep and roast our favorite veggies—including vegetable roasting times and seasonings. Plus, we’ll give you the nutrition facts for each one.Honey-Roasted BeetsBeets, TurnipsAmount for 4 Servings:1 1/2 poundsPrep:Trim ends, remove any greens and peel; cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:20 to 25 minutesServing Size:2/3 cupNutrition Information per Serving with Oil, Salt and Pepper:Beets:116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 16 g carbohydrate; 3 g protein; 5 g fiber; 423 mg sodium; 552.88 mg potassium.Turnips:90 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 11 g carbohydrate; 2 g protein; 3 g fiber; 405 mg sodium; 325 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Beets:Folate (46% daily value), Potassium (16% dv). 1 Carbohydrate Serving.Turnips:Vitamin C (60% daily value). 1 Carbohydrate Serving.Honey-Chipotle Roasted BroccoliBroccoli, CaulifowerAmount for 4 Servings:1 poundPrep:Cut florets into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:15 to 20 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:Broccoli:74 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 6 g carbohydrate; 3 g protein; 0 g fiber; 321 mg sodium; 369 mg potassium.Cauliflower:78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 7 g carbohydrate; 2 g protein; 3 g fiber; 325 mg sodium; 344 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Broccoli:Vitamin C (177% daily value), Vitamin A (68% dv), Folate (20% dv). 1/2 Carbohydrate Serving.Cauliflower:Vitamin C (88% daily value), Folate (16% dv). 1/2 Carbohydrate Serving.Garlic-Parmesan Roasted Brussels SproutsBrussels SproutsAmount for 4 Servings:1 poundPrep: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.Roasting Time at 450 F:15 to 20 minutesServing Size:3/4 cupCalories Per ServingNutrition 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.Butternut SquashAmount for 4 Servings:2 poundsPrep:Peel and seed; cut into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:25 to 35 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:120 calories; 5 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 20g carbohydrate; 2 g protein; 6 g fiber; 299 mg sodium; 548 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin A (430% daily value), Vitamin C (48% dv), Potassium (16% dv). 1 Carbohydrate Serving.Garlic and Parmesan Roasted CarrotsCarrots, ParsnipsAmount for 4 Servings:1 1/2 poundsPrep:Peel or scrub; remove woody core from parsnips; cut into 1/4-inch slices. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:20 to 25 minutesServing Size:1/2 cupNutrition Information per Serving with Oil, Salt and Pepper:Carrots:105 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 15 g carbohydrate; 1 g protein; 4 g fiber; 395 mg sodium; 485 mg potassium.Parsnips:138 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 23 g carbohydrate; 2 g protein; 5 g fiber; 304 mg sodium; 492 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Carrots:Vitamin A (506% daily value), Vitamin C (15% dv). 1 Carbohydrate Serving.Parsnips:Vitamin C (28% daily value), Folate (20% dv). 1 1/2 Carbohydrate Servings.Roasted Fennel & Italian Sausage StuffingFennelAmount for 4 Servings:2 large bulbsPrep:Trim stalks and fronds from the bulb, core the bulb and cut into 1-inch wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:25 to 30 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:79 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 4 g fiber; 352 mg sodium; 484 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin C (23% daily value). 1/2 Carbohydrate Serving.Balsamic-Roasted Green Beans with ParmesanGreen BeansAmount for 4 Servings:1 poundPrep:Trim stem ends. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:15 to 20 minutesServing Size:2/3 cupNutrition Information per Serving with Oil, Salt and Pepper:78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 4 g fiber; 298 mg sodium; 237 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin C (30% daily value), Vitamin A (16% dv). 1/2 Carbohydrate Serving.Potatoes, Red or Yukon GoldAmount for 4 Servings:1 1/2 poundsPrep:Scrub (peel if desired); cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:25 to 35 minutesServing Size:1 cupNutrition Information per Serving with Oil, Salt and Pepper:Red Potatoes:194 calories; 5 g fat (1 g sat, 4g mono); 0 mg cholesterol; 33 g carbohydrate; 4 g protein; 3 g fiber; 311 mg sodium; 927 mg potassium.Yukon Gold Potatoes:180 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 30 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 931 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Red Potatoes:Vitamin C (35% daily value), Potassium (26% dv). 2 Carbohydrate Servings.Yukon Gold Potatoes:Vitamin C (60% daily value), Potassium (27% dv). 2 Carbohydrate Servings.Pan-Roasted Sweet Potatoes with Dried Cherries & PecansSweet PotatoesAmount for 4 Servings:1 1/2 poundsPrep:Scrub (peel if desired); cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:20 to 25 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:196 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 35 g carbohydrate; 3 g protein; 6 g fiber; 352 mg sodium; 808 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin A (654% daily value), Vitamin C (55% dv), Potassium (23% dv). 2 Carbohydrate Servings.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Pictured Recipe:Balsamic & Parmesan Roasted CauliflowerRoasting vegetables is an easy and delicious way to get more veggies into a meal. Here, we’ll tell you how to prep and roast our favorite veggies—including vegetable roasting times and seasonings. Plus, we’ll give you the nutrition facts for each one.Honey-Roasted BeetsBeets, TurnipsAmount for 4 Servings:1 1/2 poundsPrep:Trim ends, remove any greens and peel; cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:20 to 25 minutesServing Size:2/3 cupNutrition Information per Serving with Oil, Salt and Pepper:Beets:116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 16 g carbohydrate; 3 g protein; 5 g fiber; 423 mg sodium; 552.88 mg potassium.Turnips:90 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 11 g carbohydrate; 2 g protein; 3 g fiber; 405 mg sodium; 325 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Beets:Folate (46% daily value), Potassium (16% dv). 1 Carbohydrate Serving.Turnips:Vitamin C (60% daily value). 1 Carbohydrate Serving.Honey-Chipotle Roasted BroccoliBroccoli, CaulifowerAmount for 4 Servings:1 poundPrep:Cut florets into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:15 to 20 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:Broccoli:74 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 6 g carbohydrate; 3 g protein; 0 g fiber; 321 mg sodium; 369 mg potassium.Cauliflower:78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 7 g carbohydrate; 2 g protein; 3 g fiber; 325 mg sodium; 344 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Broccoli:Vitamin C (177% daily value), Vitamin A (68% dv), Folate (20% dv). 1/2 Carbohydrate Serving.Cauliflower:Vitamin C (88% daily value), Folate (16% dv). 1/2 Carbohydrate Serving.Garlic-Parmesan Roasted Brussels SproutsBrussels SproutsAmount for 4 Servings:1 poundPrep: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.Roasting Time at 450 F:15 to 20 minutesServing Size:3/4 cupCalories Per ServingNutrition 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.Butternut SquashAmount for 4 Servings:2 poundsPrep:Peel and seed; cut into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:25 to 35 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:120 calories; 5 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 20g carbohydrate; 2 g protein; 6 g fiber; 299 mg sodium; 548 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin A (430% daily value), Vitamin C (48% dv), Potassium (16% dv). 1 Carbohydrate Serving.Garlic and Parmesan Roasted CarrotsCarrots, ParsnipsAmount for 4 Servings:1 1/2 poundsPrep:Peel or scrub; remove woody core from parsnips; cut into 1/4-inch slices. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:20 to 25 minutesServing Size:1/2 cupNutrition Information per Serving with Oil, Salt and Pepper:Carrots:105 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 15 g carbohydrate; 1 g protein; 4 g fiber; 395 mg sodium; 485 mg potassium.Parsnips:138 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 23 g carbohydrate; 2 g protein; 5 g fiber; 304 mg sodium; 492 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Carrots:Vitamin A (506% daily value), Vitamin C (15% dv). 1 Carbohydrate Serving.Parsnips:Vitamin C (28% daily value), Folate (20% dv). 1 1/2 Carbohydrate Servings.Roasted Fennel & Italian Sausage StuffingFennelAmount for 4 Servings:2 large bulbsPrep:Trim stalks and fronds from the bulb, core the bulb and cut into 1-inch wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:25 to 30 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:79 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 4 g fiber; 352 mg sodium; 484 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin C (23% daily value). 1/2 Carbohydrate Serving.Balsamic-Roasted Green Beans with ParmesanGreen BeansAmount for 4 Servings:1 poundPrep:Trim stem ends. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:15 to 20 minutesServing Size:2/3 cupNutrition Information per Serving with Oil, Salt and Pepper:78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 4 g fiber; 298 mg sodium; 237 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin C (30% daily value), Vitamin A (16% dv). 1/2 Carbohydrate Serving.Potatoes, Red or Yukon GoldAmount for 4 Servings:1 1/2 poundsPrep:Scrub (peel if desired); cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:25 to 35 minutesServing Size:1 cupNutrition Information per Serving with Oil, Salt and Pepper:Red Potatoes:194 calories; 5 g fat (1 g sat, 4g mono); 0 mg cholesterol; 33 g carbohydrate; 4 g protein; 3 g fiber; 311 mg sodium; 927 mg potassium.Yukon Gold Potatoes:180 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 30 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 931 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Red Potatoes:Vitamin C (35% daily value), Potassium (26% dv). 2 Carbohydrate Servings.Yukon Gold Potatoes:Vitamin C (60% daily value), Potassium (27% dv). 2 Carbohydrate Servings.Pan-Roasted Sweet Potatoes with Dried Cherries & PecansSweet PotatoesAmount for 4 Servings:1 1/2 poundsPrep:Scrub (peel if desired); cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:20 to 25 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:196 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 35 g carbohydrate; 3 g protein; 6 g fiber; 352 mg sodium; 808 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin A (654% daily value), Vitamin C (55% dv), Potassium (23% dv). 2 Carbohydrate Servings.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Pictured Recipe:Balsamic & Parmesan Roasted CauliflowerRoasting vegetables is an easy and delicious way to get more veggies into a meal. Here, we’ll tell you how to prep and roast our favorite veggies—including vegetable roasting times and seasonings. Plus, we’ll give you the nutrition facts for each one.Honey-Roasted BeetsBeets, TurnipsAmount for 4 Servings:1 1/2 poundsPrep:Trim ends, remove any greens and peel; cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:20 to 25 minutesServing Size:2/3 cupNutrition Information per Serving with Oil, Salt and Pepper:Beets:116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 16 g carbohydrate; 3 g protein; 5 g fiber; 423 mg sodium; 552.88 mg potassium.Turnips:90 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 11 g carbohydrate; 2 g protein; 3 g fiber; 405 mg sodium; 325 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Beets:Folate (46% daily value), Potassium (16% dv). 1 Carbohydrate Serving.Turnips:Vitamin C (60% daily value). 1 Carbohydrate Serving.Honey-Chipotle Roasted BroccoliBroccoli, CaulifowerAmount for 4 Servings:1 poundPrep:Cut florets into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:15 to 20 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:Broccoli:74 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 6 g carbohydrate; 3 g protein; 0 g fiber; 321 mg sodium; 369 mg potassium.Cauliflower:78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 7 g carbohydrate; 2 g protein; 3 g fiber; 325 mg sodium; 344 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Broccoli:Vitamin C (177% daily value), Vitamin A (68% dv), Folate (20% dv). 1/2 Carbohydrate Serving.Cauliflower:Vitamin C (88% daily value), Folate (16% dv). 1/2 Carbohydrate Serving.Garlic-Parmesan Roasted Brussels SproutsBrussels SproutsAmount for 4 Servings:1 poundPrep: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.Roasting Time at 450 F:15 to 20 minutesServing Size:3/4 cupCalories Per ServingNutrition 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.Butternut SquashAmount for 4 Servings:2 poundsPrep:Peel and seed; cut into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:25 to 35 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:120 calories; 5 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 20g carbohydrate; 2 g protein; 6 g fiber; 299 mg sodium; 548 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin A (430% daily value), Vitamin C (48% dv), Potassium (16% dv). 1 Carbohydrate Serving.Garlic and Parmesan Roasted CarrotsCarrots, ParsnipsAmount for 4 Servings:1 1/2 poundsPrep:Peel or scrub; remove woody core from parsnips; cut into 1/4-inch slices. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:20 to 25 minutesServing Size:1/2 cupNutrition Information per Serving with Oil, Salt and Pepper:Carrots:105 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 15 g carbohydrate; 1 g protein; 4 g fiber; 395 mg sodium; 485 mg potassium.Parsnips:138 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 23 g carbohydrate; 2 g protein; 5 g fiber; 304 mg sodium; 492 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Carrots:Vitamin A (506% daily value), Vitamin C (15% dv). 1 Carbohydrate Serving.Parsnips:Vitamin C (28% daily value), Folate (20% dv). 1 1/2 Carbohydrate Servings.Roasted Fennel & Italian Sausage StuffingFennelAmount for 4 Servings:2 large bulbsPrep:Trim stalks and fronds from the bulb, core the bulb and cut into 1-inch wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:25 to 30 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:79 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 4 g fiber; 352 mg sodium; 484 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin C (23% daily value). 1/2 Carbohydrate Serving.Balsamic-Roasted Green Beans with ParmesanGreen BeansAmount for 4 Servings:1 poundPrep:Trim stem ends. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:15 to 20 minutesServing Size:2/3 cupNutrition Information per Serving with Oil, Salt and Pepper:78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 4 g fiber; 298 mg sodium; 237 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin C (30% daily value), Vitamin A (16% dv). 1/2 Carbohydrate Serving.Potatoes, Red or Yukon GoldAmount for 4 Servings:1 1/2 poundsPrep:Scrub (peel if desired); cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:25 to 35 minutesServing Size:1 cupNutrition Information per Serving with Oil, Salt and Pepper:Red Potatoes:194 calories; 5 g fat (1 g sat, 4g mono); 0 mg cholesterol; 33 g carbohydrate; 4 g protein; 3 g fiber; 311 mg sodium; 927 mg potassium.Yukon Gold Potatoes:180 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 30 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 931 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Red Potatoes:Vitamin C (35% daily value), Potassium (26% dv). 2 Carbohydrate Servings.Yukon Gold Potatoes:Vitamin C (60% daily value), Potassium (27% dv). 2 Carbohydrate Servings.Pan-Roasted Sweet Potatoes with Dried Cherries & PecansSweet PotatoesAmount for 4 Servings:1 1/2 poundsPrep:Scrub (peel if desired); cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.Roasting Time at 450 F:20 to 25 minutesServing Size:3/4 cupNutrition Information per Serving with Oil, Salt and Pepper:196 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 35 g carbohydrate; 3 g protein; 6 g fiber; 352 mg sodium; 808 mg potassium.Nutrition Bonus and Carbohydrate Serving Information:Vitamin A (654% daily value), Vitamin C (55% dv), Potassium (23% dv). 2 Carbohydrate Servings.
Pictured Recipe:Balsamic & Parmesan Roasted Cauliflower
Roasting vegetables is an easy and delicious way to get more veggies into a meal. Here, we’ll tell you how to prep and roast our favorite veggies—including vegetable roasting times and seasonings. Plus, we’ll give you the nutrition facts for each one.
Honey-Roasted Beets
Beets, Turnips
Amount for 4 Servings:1 1/2 pounds
Prep:Trim ends, remove any greens and peel; cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Roasting Time at 450 F:20 to 25 minutes
Serving Size:2/3 cup
Nutrition Information per Serving with Oil, Salt and Pepper:
Beets:116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 16 g carbohydrate; 3 g protein; 5 g fiber; 423 mg sodium; 552.88 mg potassium.Turnips:90 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 11 g carbohydrate; 2 g protein; 3 g fiber; 405 mg sodium; 325 mg potassium.
Nutrition Bonus and Carbohydrate Serving Information:Beets:Folate (46% daily value), Potassium (16% dv). 1 Carbohydrate Serving.Turnips:Vitamin C (60% daily value). 1 Carbohydrate Serving.
Honey-Chipotle Roasted Broccoli
Broccoli, Caulifower
Amount for 4 Servings:1 pound
Prep:Cut florets into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Roasting Time at 450 F:15 to 20 minutes
Serving Size:3/4 cup
Broccoli:74 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 6 g carbohydrate; 3 g protein; 0 g fiber; 321 mg sodium; 369 mg potassium.Cauliflower:78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 7 g carbohydrate; 2 g protein; 3 g fiber; 325 mg sodium; 344 mg potassium.
Nutrition Bonus and Carbohydrate Serving Information:Broccoli:Vitamin C (177% daily value), Vitamin A (68% dv), Folate (20% dv). 1/2 Carbohydrate Serving.Cauliflower:Vitamin C (88% daily value), Folate (16% dv). 1/2 Carbohydrate Serving.
Garlic-Parmesan Roasted Brussels Sprouts
Brussels Sprouts
Prep: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.
Calories Per Serving
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.
Butternut Squash
Amount for 4 Servings:2 pounds
Prep:Peel and seed; cut into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Roasting Time at 450 F:25 to 35 minutes
120 calories; 5 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 20g carbohydrate; 2 g protein; 6 g fiber; 299 mg sodium; 548 mg potassium.
Vitamin A (430% daily value), Vitamin C (48% dv), Potassium (16% dv). 1 Carbohydrate Serving.
Garlic and Parmesan Roasted Carrots
Carrots, Parsnips
Prep:Peel or scrub; remove woody core from parsnips; cut into 1/4-inch slices. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Serving Size:1/2 cup
Carrots:105 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 15 g carbohydrate; 1 g protein; 4 g fiber; 395 mg sodium; 485 mg potassium.Parsnips:138 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 23 g carbohydrate; 2 g protein; 5 g fiber; 304 mg sodium; 492 mg potassium.
Nutrition Bonus and Carbohydrate Serving Information:Carrots:Vitamin A (506% daily value), Vitamin C (15% dv). 1 Carbohydrate Serving.Parsnips:Vitamin C (28% daily value), Folate (20% dv). 1 1/2 Carbohydrate Servings.
Roasted Fennel & Italian Sausage Stuffing
Fennel
Amount for 4 Servings:2 large bulbs
Prep:Trim stalks and fronds from the bulb, core the bulb and cut into 1-inch wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Roasting Time at 450 F:25 to 30 minutes
79 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 4 g fiber; 352 mg sodium; 484 mg potassium.
Vitamin C (23% daily value). 1/2 Carbohydrate Serving.
Balsamic-Roasted Green Beans with Parmesan
Green Beans
Prep:Trim stem ends. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 4 g fiber; 298 mg sodium; 237 mg potassium.
Vitamin C (30% daily value), Vitamin A (16% dv). 1/2 Carbohydrate Serving.
Potatoes, Red or Yukon Gold
Prep:Scrub (peel if desired); cut into 1-inch pieces or wedges. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Serving Size:1 cup
Red Potatoes:194 calories; 5 g fat (1 g sat, 4g mono); 0 mg cholesterol; 33 g carbohydrate; 4 g protein; 3 g fiber; 311 mg sodium; 927 mg potassium.Yukon Gold Potatoes:180 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 30 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 931 mg potassium.
Nutrition Bonus and Carbohydrate Serving Information:Red Potatoes:Vitamin C (35% daily value), Potassium (26% dv). 2 Carbohydrate Servings.Yukon Gold Potatoes:Vitamin C (60% daily value), Potassium (27% dv). 2 Carbohydrate Servings.
Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans
Sweet Potatoes
196 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 35 g carbohydrate; 3 g protein; 6 g fiber; 352 mg sodium; 808 mg potassium.
Vitamin A (654% daily value), Vitamin C (55% dv), Potassium (23% dv). 2 Carbohydrate Servings.
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