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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 64.5
  • Total Fat: 2.6 g
  • Cholesterol: 3.5 mg
  • Sodium: 26.0 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.7 g

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

Submitted by: ALLISONECK

Introduction

You can throw in whatever vegetables you have in your house. Sweet potato is the staple one for my family as they love the sweet taste and it's healthy. Do the quanities based on what flavors you like and how many you are feeding. I usually cut up one of each thing, but 2 sweet potatoes and much less bell pepper (or none at all) I got this recipe from my sister in law Carol and even a non-chef like me can adapt it to taste. You can throw in whatever vegetables you have in your house. Sweet potato is the staple one for my family as they love the sweet taste and it's healthy. Do the quanities based on what flavors you like and how many you are feeding. I usually cut up one of each thing, but 2 sweet potatoes and much less bell pepper (or none at all) I got this recipe from my sister in law Carol and even a non-chef like me can adapt it to taste.
Number of Servings: 12

Ingredients

    Sweet potato
    onion
    Zucchini
    Baby Carrots
    yellow/Summer Squash
    Green Pepper
    Canola Oil or olive oil 1 tbsp
    seasonings of your choice (such as salt, pepper, seasoned salt, garlic powder, italian seasoning, or anything else you want to try)

Directions

Preheat oven to 425.
Cut all veggies into bite-size pieces
Put in a bowl and drizzle very lightly with some canola or olive oil. Toss to coat (you don't want too much)
Sprinkle seasonings to taste
Spread out in cookie sheet.
Bake about 30 minutes, until tender to your liking

Number of Servings: 12

Recipe submitted by SparkPeople user ALLISONECK.





TAGS:  Side Items |

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