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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 178.2
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 50.9 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 9.4 g
  • Protein: 6.7 g

View full nutritional breakdown of Roasted Veggies calories by ingredient
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Roasted Veggies

Submitted by: YEMICK


Number of Servings: 4

Ingredients

    15 Brussels sprouts
    1 cup chopped Tomatoes
    3/4 Eggplant, unpeeled (approx 1-1/4 lb)
    2 medium Summer squash, sliced
    2 medium Zucchini, sliced
    10 Asparagus spear, medium
    1 Onion
    10 Baby Carrots
    2 tbsp Extra Virgin Olive Oil
    1 tsp Garlic powder
    1 tsp Pepper, black
    1 tsp Oregano
    1 tsp Basil

Directions

1. Cut all veggies in similar size pieces.

2. Place on baking sheet, pour olive oil over & sprinkle with spices.

3. Bake at 425* for 30 minutes until tender.

Number of Servings: 4

Number of Servings: 4

Recipe submitted by SparkPeople user YEMICK.






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