Roasted Vegetables
Recipe: #10388
August 25, 2013
Categories: Side Dishes, Brussels sprouts, Parsnips, Potatoes, 5-Minute Prep, Oven Roast, Diabetic, Low Calorie Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Vegetarian Dinner, more
"This is what happens when you have a bunch of random fresh vegetables and no idea what to do with them."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (149 g)
- Calories 145.4
- Total Fat - 8.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 413.2 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 5.1 g
- Sugars - 3.3 g
- Protein - 3.5 g
- Calcium - 51.2 mg
- Iron - 1.8 mg
- Vitamin C - 71.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400F; grease a metal 9x13-inch pan.
Step 2
In a large bowl, combine all ingredients and toss to mix well.
Step 3
Spread vegetables in prepared pan; bake for 45-50 minutes, stirring occasionally.
Tips
No special items needed.
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