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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 116.1
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 309.8 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.9 g

View full nutritional breakdown of Roasted Harvest Vegetable calories by ingredient
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Roasted Harvest Vegetable

Submitted by: NYYANKEEFAN


Number of Servings: 8

Ingredients

    4 Carrots, peeled, halved, lengthwise and crosswise.
    2 sweet potatoes, peeled and cut into 3 by 1/2 inch wedges
    1 butternut squash, peeled, seeded and cut into 3 by 1/2 inch pieces
    8 garlic cloves, unpeeled
    2 tbsp olive oil
    salt and pepeer

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Directions

1. Preheat oven to 450 f. Divid carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tbsp olive oil and season with salt and pepper.

2. Roast until vegetables are tender and starting to brown, 25 to 30 minutes, rotating shetes from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user NYYANKEEFAN.





TAGS:  Fish |

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