Balsamic Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 balsamic vinegar1 1/2 chicken broth5 parsnips, peeled and sliced5 carrots, peeled and sliced1 bulb fennel, chopped16 oz bag brussel sprouts2 medium yellow summer squash, blemished removed, sliced in chunks1 1/2 tsp black pepper
Pre-heat oven to 400.
Prepare all vegetables. Layer vegetables in a Reynolds cooking bag and pour chicken broth and balsamic vinegar over them. Add black pepper. Tie off bag per instructions on box. Roast in oven 35 to 45 minutes.
Serving Size: makes 10 1/2 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHER72159.
Prepare all vegetables. Layer vegetables in a Reynolds cooking bag and pour chicken broth and balsamic vinegar over them. Add black pepper. Tie off bag per instructions on box. Roast in oven 35 to 45 minutes.
Serving Size: makes 10 1/2 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHER72159.
Nutritional Info Amount Per Serving
- Calories: 111.8
- Total Fat: 0.6 g
- Cholesterol: 0.7 mg
- Sodium: 201.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 6.7 g
- Protein: 3.8 g
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