Low carb roasted vegetables

Name: Low carb roasted vegetables Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 1 lg. onion; 1 bag of brussel sprouts cleaned and sliced in half; 1 small bag of baby carrots; one container of whole mushrooms sliced as desired; 1 lg. Red bell Pepper; 1 lg yellow pepper; 2 baby zucchini cut as desired; 1/3 Cup Olive oil; 1 tsp salt free seasoning of choice (rosemary thyme oregano McCormich seasoning blends)

(1)

Minutes to Prepare: 30
Minutes to Cook: 45

Number of Servings: 6

Ingredients

1 lg. onion1 bag of brussel sprouts, cleaned and sliced in half1 small bag of baby carrotsone container of whole mushrooms sliced as desired1 lg. Red bell Pepper1 lg yellow pepper2 baby zucchini cut as desired1/3 Cup Olive oil 1 tsp salt free seasoning of choice (rosemary, thyme, oregano, McCormich seasoning blends)

Directions

Wash veggies and cut as desired. Lay in baking pan or on a jelly roll pan and bake for 45 minutes at 350 degrees

Serving Size: 1/6 of pan

Number of Servings: 6

Recipe submitted by SparkPeople user LISAMS31.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 178.6
Total Fat: 12.2 g
Cholesterol: 0.0 mg
Sodium: 49.9 mg
Total Carbs: 16.3 g
Dietary Fiber: 4.4 g
Protein: 3.6 g

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Member Reviews

ANTIOCHIA
Pretty good - this took about an hour to roast - we don't like our cooked veggies very crunchy. For flavor I used seasoned salt, minced fresh rosemary, and a tablespoon of white balsamic vinegar in addition to the olive oil. - 10/18/16