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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 261.6
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 79.5 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 11.4 g
  • Protein: 8.3 g

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

Submitted by: GETTO140

Introduction

This is a great way to use vegetables that may have been sitting around in the refrigerator a little too long. Add or remove other vegetables, too (i.e. peppers, mushrooms, etc.). This is a great way to use vegetables that may have been sitting around in the refrigerator a little too long. Add or remove other vegetables, too (i.e. peppers, mushrooms, etc.).
Number of Servings: 6

Ingredients

    4 cups of zucchini, cut into 1 to 2-inch chunks
    5 large carrots cut into 1 to 2-inch chunks
    30 brussels sprouts cut in half
    4 medium potatoes cut into 1 to 2-inch chunks
    4 medium onions cut into 1 to 2-in chunks
    2 tbsp olive oil
    2 tbsp dried oregano
    Cooking spray

Directions

Spray the bottom of a 9 X 11 roasting pan or larger with cooking spray. Add all the cut up vegetables to the pan and stir to mix them and spread them over the bottom of the roasting pan. Drizzle all with olive oil. Sprinkle dried oregano over all, cover with aluminum foil. Roast in 425 degree oven for about 1 hour or more. Lift the foil to stir once in a while and cover back up. Uncover for about the last 15 minutes to finish browning. Remove from the over and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user GETTO140.





TAGS:  Fish | Dinner | Fish Dinner |

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