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
Roasted winter veggies
Submitted by: RUTHXGIntroduction
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.
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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