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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 99.9
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 294.2 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.9 g

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

Submitted by: BUDGETMOM
Roasted Vegetables

Introduction

This recipe changes to whatever vegetable I am roasting. This recipe changes to whatever vegetable I am roasting.
Number of Servings: 4

Ingredients

    1 1/2 lb fresh vegetables such as carrots, asparagus, broccoli, cauliflower or brussels sprouts/cabbage or squah & onion
    1 clove garlic, minced
    2 Tbsp olive oil
    1/2 tsp salt
    pepper
    fresh lemon

Tips


Directions

Toss vegetables, garlic and oil in a roasting pan and roast at 400 - 450 for about 20 minutes, turning halfway through. Sprinkle with salt and fresh lemon juice. Serves 4.

Serving Size: 4 servings






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