Jewel Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 medium beets1 tbsp olive oil2 sprays cooking spray6 medium Carrots10 Brussels sprouts1 tsp Garlic (minced)1 tsp Salt1/4 tsp black Pepper1 tsp ground Thyme1 Parsnip (+- 9" long)
Heat oven to 375 F
spray beets, wrap in foil and roast for about 30 minutes, until tender.
While beets are cooking prepare the remaining vegetables and toss with oil in plastic bag. Leave in bag until beets are done.
After beets have roasted for about 30 minutes, put other veggies (toss with thyme) in oven, placed on a foil covered baking sheet sprayed with cooking spray - sprinkle with salt and pepper
Cook all vegetables for another hour - stirring the mixed vegetables occasionally.
Remove beets and leave to cool for about 10 minutes.
Once cooled enough to handle, rub the skins off and cut into pieces about 1 inch square.
Toss Beets and other veggies together and roast for another few minutes so that all veggies are the same temperature.
Serving Size: 1 1/3rd cups
spray beets, wrap in foil and roast for about 30 minutes, until tender.
While beets are cooking prepare the remaining vegetables and toss with oil in plastic bag. Leave in bag until beets are done.
After beets have roasted for about 30 minutes, put other veggies (toss with thyme) in oven, placed on a foil covered baking sheet sprayed with cooking spray - sprinkle with salt and pepper
Cook all vegetables for another hour - stirring the mixed vegetables occasionally.
Remove beets and leave to cool for about 10 minutes.
Once cooled enough to handle, rub the skins off and cut into pieces about 1 inch square.
Toss Beets and other veggies together and roast for another few minutes so that all veggies are the same temperature.
Serving Size: 1 1/3rd cups
Nutritional Info Amount Per Serving
- Calories: 103.6
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 483.2 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 5.6 g
- Protein: 3.0 g
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