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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 79.6
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 519.4 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 1.7 g

View full nutritional breakdown of Roasted winter veggies calories by ingredient
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Roasted winter veggies

Submitted by: RUTHXG

Introduction

Fragrant with rosemary & oregano, easy to prepare, & replete with vitamins. You can sub other veggies & play with the herbs--it's hard to ruin! Fragrant with rosemary & oregano, easy to prepare, & replete with vitamins. You can sub other veggies & play with the herbs--it's hard to ruin!
Number of Servings: 5

Ingredients

    0.5 eggplant, unpeeled
    Carrots, raw, 2 large
    Turnips, 1 large
    Onions, raw, 1 large
    Jalapeno Peppers, 1 pepper
    Peppers, sweet, red, fresh, 0.66 large
    Olive Oil, Extra Virgin, 1 tbs
    Morton Iodized Salt, 1 tsp
    oregano, 1/2 tsp
    rosemary, 1/2 tsp

Directions

Prepare baking sheet (one with sides) by brushing it with olive oil & sprinkling the herbs & salt on the oil.

Cut eggplant, carrots, & turnips in 1/4" slices. Spread on baking sheet & mix to coat lightly with oil & herbs.

Roast at 425 degrees F for 15 minutes. Meanwhile, slice onion & red pepper; dice jalapeño. When timer goes off, add them to the vegetables on baking sheet & stir thoroughly. Return to 425F oven & bake for 25 more minutes.

Serves 5 (approx. 1-cup servings).

Number of Servings: 5

Recipe submitted by SparkPeople user RUTHXG.





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