Roasted Vegetable Salad

If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Roasted Vegetable Salad might be a recipe you should try. This recipe serves 6. For $1.93 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 8g of fat, and a total of 154 calories. Several people really liked this side dish. Head to the store and pick up honey, peppercorns, cherry tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes. This recipe is liked by 113 foodies and cooks. It is brought to you by Diethood. Overall, this recipe earns a tremendous spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Roasted Vegetable Salad, Roasted Vegetable Salad, and Roasted Vegetable Salad.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

1-pound asparagus, ends trimmed

1-pound large brussels sprouts, quartered

1 cup cherry tomatoes

2 tablespoons smooth dijon mustard

2 teaspoons honey

3 tablespoons olive oil

freshly ground peppercorns, to taste

2 red bell peppers, julienned

3 cups roughly chopped red cabbage

2 tablespoons rice vinegar

salt, to taste

Equipment:

baking sheet

aluminum foil

oven

mixing bowl

whisk

Cooking instruction summary:

Preheat oven to 400.Line two baking sheets with foil; set aside.Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.Spread the vegetables on baking sheets in one layer.Bake for 35 to 40 minutes, or until tender, stirring occasionally for even cooking.In the meantime, prepare the dressing by whisking together all ingredients in a mixing bowl; mix until thoroughly combined.Remove vegetables from oven and let cool for 5 minutes.Drizzle with prepared dressing.Serve.

 

Step by step:


1. Preheat oven to 400.Line two baking sheets with foil; set aside.

2. Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.

3. Spread the vegetables on baking sheets in one layer.

4. Bake for 35 to 40 minutes, or until tender, stirring occasionally for even cooking.In the meantime, prepare the dressing by whisking together all ingredients in a mixing bowl; mix until thoroughly combined.

5. Remove vegetables from oven and let cool for 5 minutes.

6. Drizzle with prepared dressing.

7. Serve.


Nutrition Information:

Quickview
153k Calories
5g Protein
7g Total Fat
19g Carbs
95% Health Score
Limit These
Calories
153k
8%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
19g
6%

  Sugar
9g
10%

Cholesterol
0.0mg
0%

Sodium
287mg
13%

Get Enough Of These
Protein
5g
12%

Vitamin C
150mg
182%

Vitamin K
190µg
182%

Vitamin A
3010IU
60%

Manganese
0.71mg
35%

Folate
115µg
29%

Fiber
6g
27%

Vitamin B6
0.47mg
23%

Vitamin E
3mg
22%

Potassium
714mg
20%

Iron
3mg
20%

Vitamin B1
0.29mg
19%

Vitamin B2
0.25mg
15%

Phosphorus
129mg
13%

Copper
0.25mg
12%

Magnesium
46mg
12%

Vitamin B3
2mg
10%

Calcium
83mg
8%

Selenium
5µg
7%

Vitamin B5
0.69mg
7%

Zinc
1mg
7%

covered percent of daily need
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