Roasted Veggie Mix







A recipe allowed in a / / / / diet.

Looking for a nice side dish, with low amounts of fat and carbs? We recommend preparing a mix of your favorite veggies, pouring a small drizzle of olive oil over them, and cooking them in the oven. We've made our favorite mix with cherry tomatoes, baby carrots, zucchini, mushrooms, and broccolini.

Nutritional Chart

Calories: 176 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 8 g
  • 24 g

Ingredients Needed for Roasted Veggie Mix

3.5 ounces of butternut squash, cubed
3.5 ounces of Brussels sprouts
1 red onion, thinly sliced
5 cherry tomatoes, halved
4 ounces of baby carrots
3 ounces of broccolini
1 small zucchini, thinly sliced
3 ounces of mushrooms, sliced
2 tablespoons of olive oil
balsamic glaze (topping)

How to Make Roasted Veggie Mix

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Add the butternut squash, Brussels sprouts, red onion, baby carrots, cherry tomatoes, broccolini, mushrooms, and zucchini to a baking tray.
  3. Season the veggies with salt, pepper, and pour a small drizzle of olive oil.
  4. Slide the tray into the oven for the next 35 minutes.

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