Roasted Carrots, Broccoli, and Whole Summer Squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 105.1
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 68.4 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 6.3 g
- Protein: 5.1 g
View full nutritional breakdown of Roasted Carrots, Broccoli, and Whole Summer Squash calories by ingredient
Introduction
This dish can easily be modified for a different profile every time. Asian one night, Italian another, or just salt and pepper for a clean taste. I have it as my main course often!I add a few whole cherry tomatoes and a quartered, deveined, deseeded jalapeno for spice with plenty of garlic to just mix it up. Lightly sprinkled with Parmesan cheese for when I need my cheese fix. Picture includes all of these extras. This dish can easily be modified for a different profile every time. Asian one night, Italian another, or just salt and pepper for a clean taste. I have it as my main course often!
I add a few whole cherry tomatoes and a quartered, deveined, deseeded jalapeno for spice with plenty of garlic to just mix it up. Lightly sprinkled with Parmesan cheese for when I need my cheese fix. Picture includes all of these extras.
Number of Servings: 4
Ingredients
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4 medium carrots
2 stalks of broccoli
4 small-medium yellow summer squash
1 Tbsp extra virgin olive oil
Seasoning to taste
Directions
1. Preheat oven to 425 F.
2. Prep you vegetables. Place into gallon ziplock bag as you go.
Carrots - wash and cut on the bias into rounds
Broccoli - rinse, remove florets, and include as much of the stalk as you wish (remember: there is a lot of fiber in those stalks)
Squash - Rinse and leave whole
3. Add olive oil (and optional seasonings) to veggies in the ziplock bag. Gently press out the air, then toss the veggies until all are lightly coated with the olive oil.
4. Pour veggies into baking dish (I use an 8" x 8", aka 2 quart, glass pan) and evenly disburse.
5. Place in oven and cook for approximately 30 minutes for crisp tender or until desired doneness.
Serving Size: 4 1 1/2 - 2 cup servings
2. Prep you vegetables. Place into gallon ziplock bag as you go.
Carrots - wash and cut on the bias into rounds
Broccoli - rinse, remove florets, and include as much of the stalk as you wish (remember: there is a lot of fiber in those stalks)
Squash - Rinse and leave whole
3. Add olive oil (and optional seasonings) to veggies in the ziplock bag. Gently press out the air, then toss the veggies until all are lightly coated with the olive oil.
4. Pour veggies into baking dish (I use an 8" x 8", aka 2 quart, glass pan) and evenly disburse.
5. Place in oven and cook for approximately 30 minutes for crisp tender or until desired doneness.
Serving Size: 4 1 1/2 - 2 cup servings
Member Ratings For This Recipe
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JIACOLO
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NEPTUNE1939
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NASFKAB
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EVILCECIL
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CHRISTOPHER63