Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 223.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 231.5 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 5.3 g
- Protein: 3.8 g
View full nutritional breakdown of roasted vegetables calories by ingredient
roasted vegetables
Submitted by: ROBINLIBRANumber of Servings: 6
Ingredients
-
1 large Sweet Potato (peeled and cubed)
1 large Red Onion (quartered)
2 bell peppers (seeded and chopped)
1 small butternut squash (cubed)
3 Yukon Potatoes (cubed)
1 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
1/4 cup olive oil
2 tbsp balsamic vinegar
salt, pepper to taste
Directions
Preheat oven to 475 degrees. In a large bowl combine all vegetables. In a small bowl stir thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until coated. Spread in a large roastinf pan and roast for 35-40 min stirring every 10 min. until cooked through and browned.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ROBINLIBRA.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ROBINLIBRA.
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