Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 119.4
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 28.5 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.1 g
- Protein: 3.0 g
View full nutritional breakdown of Roasted Veggies calories by ingredient
Roasted Veggies
Submitted by: ZANNERQIntroduction
This is an easy recipe to make with any corsely chopped veggies and any kind of broth can be substituted for the wine. Roasting adds a nice sweetness to veggies. This is an easy recipe to make with any corsely chopped veggies and any kind of broth can be substituted for the wine. Roasting adds a nice sweetness to veggies.Number of Servings: 8
Ingredients
-
8 cups of corsely chopped veggies (to taste) - mix
4 - 5 garlic cloves to taste
1/4 cup white wine (or broth)
3 tbsp Extra Virgin Olive Oil
Salt and/or Pepper to taste
Directions
Coat baking dish or pan in olive oil (or aluminum foil for easier cleanup).
Add rest of ingredients
Mix
Roast at 400 degrees for 15 minutes
Stir at 15 minutes
Roast for additional 15 minutes, monitoring closely, when potatoes and squash are easy to cut, veggies are done.
If veggies are taking longer to cook through, but browning too quickly, tent aluminum foil over dish until done.
Number of Servings: 8
Recipe submitted by SparkPeople user ZANNERQ.
Add rest of ingredients
Mix
Roast at 400 degrees for 15 minutes
Stir at 15 minutes
Roast for additional 15 minutes, monitoring closely, when potatoes and squash are easy to cut, veggies are done.
If veggies are taking longer to cook through, but browning too quickly, tent aluminum foil over dish until done.
Number of Servings: 8
Recipe submitted by SparkPeople user ZANNERQ.
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