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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 151.7
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 218.1 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.7 g

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

Submitted by: KEMGRIA

Introduction

I love the taste of roasted veggies, and it's so easy to do! These were just the veggies i had on hand, but add in (or take out) whatever you'd like!! I love the taste of roasted veggies, and it's so easy to do! These were just the veggies i had on hand, but add in (or take out) whatever you'd like!!
Number of Servings: 6

Ingredients

    2 Stalks of Broccoli
    7-8 medium Carrots,
    1 Sweet Bell Pepper
    10 large Mushrooms
    4 cloves garlic

    Marinade:
    Cold Pressed Extra Virgin Olive Oil, 10 tsp
    2.5 tbsp Tamari Sauce
    2.5 tbsp Lemon Juice
    2.5 tbsp Balsamic Vinegar
    2 tbsp dried Basil
    1 clove minced Garlic
    1 tbsp Sage
    1 tsp dried Rosemary

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Directions

1. Cut all veggies up as you'd like them - I usually cut carrot sticks, broccoli florettes, slice bell pepper, cut garlic cloves in half and quarter the mushrooms (which is why i use large ones). Put all veggies into a large bowl.
2. in a small bowl, mix all the marinade ingredients together (and the amounts are all estimated - add in more or less spices and sauces to your taste - just remember that the flavours come out stronger after marinading and roasting)
3. Pour the sauce over the veggies, toss to coat all evenly and then put in the fridge for at least an hour.
4. Preheat oven to 375 degrees. Spread veggies out on a baking sheet (for easier clean up, try to use a silicon baking sheet or aluminum foil).
5. Bake for 35-40 minutes (you might want to check on them at the half way point and turn them/stir them around a bit).

Number of Servings: 6

Recipe submitted by SparkPeople user KEMGRIA.






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