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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 156.8
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.8 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.1 g

View full nutritional breakdown of Roast Veggies calories by ingredient
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Roast Veggies

Submitted by: FLIP_C

Introduction

Whatever I have on hand usually goes into this.
If you use a sweet potato, you will want to soak it for at least half an hour in water, to speed cooking time.
Whatever I have on hand usually goes into this.
If you use a sweet potato, you will want to soak it for at least half an hour in water, to speed cooking time.

Number of Servings: 4

Ingredients

    Olive Oil, Extra Virgin, 2 tbs
    Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.)
    Kale, 1 cup, chopped
    Garlic, 2 clove
    *Sweet potato, 1 sweetpotato, 5" long
    Asparagus, fresh, 8 spear, medium (5-1/4" to 7" long)
    Italian Seasoning Herb, 1 tsp

Directions

Soak diced sweet potato 30-45 minutes before cooking.

Preheat oven to 350.

Prepare asparagus by removing the tough ends.
Dice potatoes.
Cut kale into 1 inch bits.
Mince garlic.

Place veggies on a cooking sheet and drizzle with oil.

Bake on 350 for 30-45 miniutes (until tender), turning once during cooking and top with herb blend about 5 minutes before you take it out of the oven.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user FLIP_C.






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