Savory Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup assorted veggies, cut in wedges, strips or coins. Suggested I submitted include Mushrooms, Red Peppers, Yellow Banana Peppers, Potato wedges, Sweet Potato cubes, Asparagus, Carrots, onions and eggplant. Use whatever veggies you like. Seasonings I included are 1 teas pepper freshly grated, 1 teas lemon pepper seasoning, 1/4 cup sweet and hot Thai chili sauce, 2 Tbsp olive oil; 2 cloves minced garlic.
Preheat over to 450 degrees.
Toss all chopped vegetables in a large mixing bowl with thai sweet and hot sauce, olive oil, seasoning. The sauce will lightly coat the veggies.
Spread vegetables into single layers on two large cookie sheets. Put into hot oven for approx 40 minutes until veggies are golden brown. You will need to turn the veggies several times -- keeping an eye on them to make sure they don't burn. (Turn oven down to 425 if they are browning too fast.)
This makes a sweet, savory vegetable dish that goes well with fish, chicken or beef.
Number of Servings: 4
Recipe submitted by SparkPeople user BMUSSEL.
Toss all chopped vegetables in a large mixing bowl with thai sweet and hot sauce, olive oil, seasoning. The sauce will lightly coat the veggies.
Spread vegetables into single layers on two large cookie sheets. Put into hot oven for approx 40 minutes until veggies are golden brown. You will need to turn the veggies several times -- keeping an eye on them to make sure they don't burn. (Turn oven down to 425 if they are browning too fast.)
This makes a sweet, savory vegetable dish that goes well with fish, chicken or beef.
Number of Servings: 4
Recipe submitted by SparkPeople user BMUSSEL.
Nutritional Info Amount Per Serving
- Calories: 258.0
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 253.4 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 8.8 g
- Protein: 5.8 g
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