Roasted Veggie Cupcakes Recipe | Yummly

Roasted Veggie Cupcakes

LIVING WELL SPENDING LESS
11Ingredients
75Minutes
490Calories

Ingredients

US|METRIC
  • 3 pounds vegetables (to roast, I used Brussels sprouts, carrots, broccoli, onion, & mushroom, but you could change this to fit your own tastes or what you have on hand.)
  • olive oil
  • salt
  • pepper
  • oregano
  • dried sage
  • thyme
  • 1 package biscuits (Pillsbury Grands flaky layer)
  • 1 can sauce (Progresso Recipe Starters Basil)
  • 3/4 cup grated Parmesan cheese
  • 8 ounces shredded mozzarella cheese
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    NutritionView More

    490Calories
    Sodium47% DV1130mg
    Fat37% DV24g
    Protein37% DV19g
    Carbs18% DV55g
    Fiber36% DV9g
    Calories490Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol30mg10%
    Sodium1130mg47%
    Potassium570mg16%
    Protein19g37%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber9g36%
    Sugars2g4%
    Vitamin A180%
    Vitamin C30%
    Calcium35%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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