Roasted Farmers’ Market Vegetable Medley

Image of Suzan Najjar
Rated 5.0 based on 5 customer reviews
Roasted Farmers’ Market Vegetable Medley
Roasted Farmers’ Market Vegetable Medley

Directions

Mealthy Tip

When roasting a variety of beautiful vegetables, cooking times vary depending on what you are using. Starchier vegetables take a bit longer to cook, so always check periodically as they roast.

Nutrition Facts

Per Serving: 223 calories; 14g fat; 23.1g carbohydrates; 5g protein; 0mg cholesterol; 1002mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 223 Calories from Fat 128
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0.0g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 9.9g
Cholesterol 0mg 0%
Sodium 1002mg 42%
Total Carbohydrate 23.1g 8%
Dietary Fiber 8g 32%
Sugars 8.0g
Protein 5g
Vitamin A 603% Vitamin C 30%
Calcium 8% Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

Yum! I love that this recipe adds the asparagus to the oven after the carrots and onion have been cooking for several minutes. Everything comes out perfectly roasted at the same time - no mushy asparagus here! this is a great formula to follow when roasted lots of different veg that require different cook times.

Image of Annie Chambers Myott

Annie Chambers Myott says:

I can never master roasted multiple veggies and this recipe with cool times and when to add the veggies was so helpful. Everything came out perfectly.

Image of DC Cote

DC Cote says:

I love this recipe and I'm going to make it again and serve for Easter Sunday dinner. In addition to carrots, I added parsnip too.

Image of Jordan Clark

Jordan Clark says:

Delicious roasted veggies! Especially the asparagus. I served these alongside a roasted chicken and it was perfect. Going to make them again for Easter.

Image of Jenny J

Jenny J says:

We took the vegetable medley and paired it with red wine braised short ribs. It was a full-bodied dish packed with flavor.