ROASTED VEGETABLES CALORIES 1 CUP RECIPES

Name: Roasted Vegetables
Prep time: 15 min
Total time: 40 min
Yield: 10
Ingredients: 3 tablespoons olive or vegetable oil; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 clove garlic, finely chopped; 2 medium carrots, quartered crosswise, then quartered lengthwise; 6 small red potatoes, cut into fourths; 2 small onions, cut into 1/2-inch wedges; 1 small red bell pepper, cut into 1-inch pieces; 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices; 1 cup grape tomatoes or cherry tomatoes

ROASTED VEGETABLES RECIPE - BETTYCROCKER.COM

Roasted Vegetables Recipe - BettyCrocker.com image

For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 10

Ingredients

3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 medium carrots, quartered crosswise, then quartered lengthwise
6 small red potatoes, cut into fourths
2 small onions, cut into 1/2-inch wedges
1 small red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1 cup grape tomatoes or cherry tomatoes

Steps:

Heat oven to 450°F.
In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
Roast uncovered 20 minutes, stirring once.
Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

Nutrition Facts : Calories 140 , CarbohydrateContent 22 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 140 mg, SugarContent 3 g, TransFatContent 0 g

WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS! RECIPE ...

Weight Watchers Roasted Vegetables - 0 Points! Recipe ... image

Very easy and delicious side dish; goes well with the WW Sauteed Shrimp. ZERO POINTS! *Note - recipe calls for 1 medium or 1 large squash and zucchini - all depends on your preference. I use large myself.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

olive oil flavored cooking spray, divided (4 sprays)
2 medium sweet red peppers, seeded and quartered
1 medium green pepper, seeded and quartered
summer squash, halved lengthwise
zucchini, halved lengthwise
1 cup red onion, sliced
12 ounces canned artichoke hearts, without oil, drained
1 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Steps:

Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

Nutrition Facts : Calories 43.4, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 173.4, CarbohydrateContent 9.6, FiberContent 5, SugarContent 2.9, ProteinContent 1.9

CALORIES IN ROASTED VEGETABLES (1 CUP SERV) - CALORIE, FAT ...

Calories per serving of Roasted vegetables (1 cup serv) 39 calories of Potato, raw, (0.33 small (1-3/4" to 2-1/2" dia.)) 20 calories of Olive Oil, (0.17 tbsp) 19 calories of Parsnips, (0.17 parsnip (9" long)) 8 calories of Carrots, raw, (0.33 medium) 7 calories of celeriac (celery root), (0.17 cup)
From recipes.sparkpeople.com

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CALORIES IN OVEN ROASTED MIXED VEGETABLES - CALORIE, FAT ...

9 calories of Summer Squash, (0.50 small) 5 calories of Green Peppers (bell peppers), (0.13 cup, chopped) 4 calories of Mushrooms, fresh, (0.17 cup, whole) 4 calories of Peppers, sweet, red, fresh, (0.08 large (2-1/4 per lb, approx 3-3/4" long, 3" dia)) 1 calories of Garlic powder, (0.08 tsp) 1 calories of Onion powder, (0.08 tsp)
From recipes.sparkpeople.com

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ROASTED VEGETABLES - RECIPE DETAILS - FATSECRET

Oct 05, 2006 · 1 cup pieces or slices mushrooms; 1 large red onion, sliced; 1 cup sliced summer squash; 1 cup chopped sweet red pepper; 1 large yellow pepper, sliced; Directions. Preheat oven to 350 °F (175 °C). In a bowl, lightly coat the mushrooms, squash, peppers, asparagus and onion in the olive oil and seasoning. Place the veggies on a non-stick tray and roast for around 25 minutes stirring regularly.
From fatsecret.com

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OVEN-ROASTED VEGETABLES - MED INSTEAD OF MEDS

Sprinkle chosen seasoning and toss vegetables to coat well. Bake until fork tender. Time depends on vegetables chosen. Nutrition Information per Serving: (Based on 1 cup of each: carrots, parsnips, turnips, sweet potatoes and shallots, with 1 teaspoon salt and 2 tablespoons olive oil) Serving Size: 1 cup (serves 6) Vegetables: 1 cup; Fruits: 0 cups
From medinsteadofmeds.com

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ROASTED VEGETABLES CALORIES AND NUTRITIONAL INFORMATION

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CALORIES IN ROASTED VEGETABLES AND NUTRITION FACTS

Jul 13, 2011 · There are 113 calories in 1 serving of Roasted Vegetables. Get nutrition facts for all your favorite recipes and all the foods you eat everyday.
From fatsecret.com

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CALORIES IN ROASTED MEDITERRANEAN VEGETABLES - CALORIE ...

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Roasted Mediterranean Vegetables. 57 calories of Olive Oil, (0.03 cup) 19 calories of Eggplant, fresh, (0.13 eggplant, unpeeled (approx 1-1/4 lb)) 11 calories of Cherry Tomatoes, Fresh, 1 Tomato, (3.75 serving)
From recipes.sparkpeople.com

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CALORIES IN ROASTED VEGETABLES - CALORIE, FAT, CARB, FIBER ...

Oct 25, 2013 · Calories In roasted vegetables. Calories: 95, Fat: 7g, Carbs: 8g, Protein: 2g, Fiber: 2g. Calories In Oven Roasted Vegetables (carrots, leeks, broccoli parsnips, sprouts, peppers) Calories: 142, Fat: 6g, Carbs: 21g, Protein: 5g, Fiber: 6g. Calories In Cassie's Oven-Roasted Vegetables.
From sparkpeople.com

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ROASTED VEGETABLES: HARISSA-STYLE | THE LEAF NUTRISYSTEM

You will get six delicious servings of Harissa Roasted Vegetables in this one-pan recipe. One serving contains 79 calories and counts as one Extra and one Vegetable serving on Nutrisystem. We recommend eating at least four servings of non-starchy veggies each day for the best weight loss results.
From leaf.nutrisystem.com

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ROASTED VEGETABLES (1 CUP SERV) RECIPE | SPARKRECIPES

Directions. makes 6 1 cup servings.. cut all vegetables ,mix all spices with vthe oil and vinegar in large bowl,add veggies.mix well and pour into large baking pan turn oven to 425 degrees and bake for 20 - 30 min or until veggies are done. Recipe submitted by SparkPeople user INGMARIE.
From recipes.sparkpeople.com

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OVEN-ROASTED VEGETABLES | MYPLATE

Wash hands with soap and water. Preheat the oven to 450 degrees. In a small bowl, mix the oil, lemon juice, herbs, salt and pepper. Wash, peel, and cut the fresh vegetables to get 3 cups cut-up vegetables.
From myplate.gov

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ROASTED VEGETABLES NUTRITION FACTS & CALORIES

Nutrition facts and Information for Roasted Vegetables. CALORIC RATIO PYRAMID™ This graphic shows you what percentage of the calories in a food come from carbohydrates, fats, proteins, and alcohol. If you are trying to achieve a specific distribution of calories, such as the 40/30/30 distribution of the Zone™ diet, or the more traditional 60/30/10 distribution, the Caloric Ratio Pyramid ...
From nutritiondata.self.com

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CALORIES IN ROASTED ROOT VEGETABLES - CALORIE, FAT, CARB ...

Calories in Roasted Root Vegetables based on the calories, fat, protein, carbs and other nutrition information submitted for Roasted Root Vegetables. ... Roasted Root Vegetables (1 cup) Calories: 175, Fat: 5g, Carbs: 32g, Protein: 3g. ... Ingredient Specific Calorie Information From Our Recipes: Calories In Roasted Root Vegetables. Calories: 82 ...
From sparkpeople.com

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EASY ROASTED VEGGIES - SPEND SMART EAT SMART

1 Preheat oven to 425ºF. 2 Spray a baking sheet with nonstick cooking spray. 3 Spread vegetables evenly in a single layer on the pan. 4 Sprinkle oil on the vegetables. Stir. Sprinkle with Italian seasoning, ground black pepper, and salt. Stir. 5 Bake for 20-40 minutes, stirring every 10 minutes. Bake until vegetables are tender.
From spendsmart.extension.iastate.edu

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SHEET-PAN ROASTED ROOT VEGETABLES RECIPE | EATINGWELL

Step 3. Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer. Step 4. Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.
From eatingwell.com

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ROASTED VEGETABLES | ALLRECIPES

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Step 4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
From allrecipes.com

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LOWER CARB ROASTED ROOT VEGETABLES - SLENDER KITCHEN

Spread out on a prepared baking sheet in a single layer. 4. 2. Toss the vegetables with cooking, salt, pepper, garlic powder, onion powder, and paprika. 3. Spread out on a prepared baking sheet in a single layer. 4. Roast for 30-40 minutes or until vegetables are tender, shaking 1-2 times during cooking. 5.
From slenderkitchen.com

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KETO OVEN ROASTED VEGETABLES RECIPE | WHOLESOME YUM

Nov 18, 2019 · Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil, if desired. Combine the vegetables in a large bowl. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, Italian seasoning, sea salt, and black pepper. Pour the mixture over the vegetables.
From wholesomeyum.com

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OIL-FREE ROASTED VEGETABLES | MINIMALIST BAKER RECIPES

Oct 22, 2017 · Bake for a total of 20-30 minutes or to desired doneness. The broccolini seems to require just 15 minutes, while the cabbage, bell pepper, and cauliflower benefit from a longer roast – up to 25-30 minutes.
From minimalistbaker.com

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CALORIES IN 1 CUP OF COOKED VEGETABLES AND NUTRITION FACTS

Aug 21, 2007 · There are 147 calories in 1 cup of Cooked Vegetables.: Calorie breakdown: 24% fat, 63% carbs, 14% protein.
From fatsecret.com

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GARLIC PARMESAN ROASTED VEGETABLES ...

Sep 22, 2015 · In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges. Drizzle with olive oil, ? cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well. Spread in a single layer on the baking sheets. Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an ...
From melissassouthernstylekitchen.com

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