Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 158.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 45.8 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 9.2 g
- Protein: 4.1 g
View full nutritional breakdown of Roasted Carrots, Fennel, Parsnips,Butternut Squash Mushrooms, Onion, Zucchini calories by ingredient
Roasted Carrots, Fennel, Parsnips,Butternut Squash Mushrooms, Onion, Zucchini
Submitted by: CALIDREAMER76Number of Servings: 6
Ingredients
-
Sweet Onions, raw, 2 large
4medium carrots
4 small parsnips sliced relatively thin
Fennel, 1 bulb sliced in large slices
Zucchini, baby, 2 large sliced in large slices
Mushrooms, fresh, one 8 oz packaged quartered
Directions
Cut all the veggies into bite size pieces, mix together. Season to your liking - I like cumin, but tried corriander and chili powder. Drizzle with olive oil. and spread on to roasting pans.
Cook for 20 minutes @ 425, then reduce heat to 360 for 40 minutes until carrots cooked.
Number of Servings: 6
Recipe submitted by SparkPeople user CALIDREAMER76.
Cook for 20 minutes @ 425, then reduce heat to 360 for 40 minutes until carrots cooked.
Number of Servings: 6
Recipe submitted by SparkPeople user CALIDREAMER76.
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