The recipe Roasted Carrots, Broccoli, and Whole Summer Squash

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Roasted Carrots, Broccoli, and Whole Summer Squash recipe is a Dinner meal that takes 30 minutes to make. If you enjoy for Dinner, you will like Roasted Carrots, Broccoli, and Whole Summer Squash!

Roasted Carrots, Broccoli, and Whole Summer Squash

Roasted Carrots, Broccoli, and Whole Summer Squash Recipe
Roasted Carrots, Broccoli, and Whole Summer Squash

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.

Roasted Carrots, Broccoli, and Whole Summer Squash

What Course Is Roasted Carrots, Broccoli, and Whole Summer Squash?

Roasted Carrots, Broccoli, and Whole Summer Squash is for Dinner.


How Long Does Roasted Carrots, Broccoli, and Whole Summer Squash Recipe Take To Prepare?

Roasted Carrots, Broccoli, and Whole Summer Squash takes 15 minutes to prepare.


How Long Does Roasted Carrots, Broccoli, and Whole Summer Squash Recipe Take To Cook?

Roasted Carrots, Broccoli, and Whole Summer Squash takes 30 minutes to cook.


How Many Servings Does Roasted Carrots, Broccoli, and Whole Summer Squash Recipe Make?

Roasted Carrots, Broccoli, and Whole Summer Squash makes 4 servings.


What Are The Ingredients For Roasted Carrots, Broccoli, and Whole Summer Squash Recipe?

The ingredients for Roasted Carrots, Broccoli, and Whole Summer Squash are:

4 medium carrots
2 stalks of broccoli
4 small-medium yellow summer squash
1 Tbsp extra virgin olive oil
Seasoning to taste


How Do I Make Roasted Carrots, Broccoli, and Whole Summer Squash?

Here is how you make Roasted Carrots, Broccoli, and Whole Summer Squash:

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 whole3. 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


What's The Nutritional Info For Roasted Carrots, Broccoli, and Whole Summer Squash?

The nutritional information for Roasted Carrots, Broccoli, and Whole Summer Squash is:

  • 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

What Dietary Needs Does Roasted Carrots, Broccoli, and Whole Summer Squash Meet?

The dietary needs meet for Roasted Carrots, Broccoli, and Whole Summer Squash is Vegetarian


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