roasted vegtables

Name: roasted vegtables Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: 3 stalk medium (7-1/2 - 8 lon Celery raw; 4 small (1-3/4 to 2-1/2 dia.) Potato raw; 4 oz Egg Plant raw (by CHAIKOLA); 3 serving Beetroot raw 2in beet 82g; 1 parsnip (9 long) Parsnips; 8 serving Brussel Sprout (1 sprout) (by VIKKYTH); 3 cup Green Beans (snap); 3 large (7-1/4 to 8-1/2 long) Carrots raw; 1 medium Turnips; 4 small Mushrooms fresh; 1 serving Shitake Mushrooms (4 mushrooms 72 grams); 2 tbsp Olive Oil; .125 tsp Garlic powder; 1 tbsp Italian Salad dressing

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 5

Ingredients

3 stalk, medium (7-1/2" - 8" lon Celery, raw 4 small (1-3/4" to 2-1/2" dia.) Potato, raw 4 oz Egg Plant raw (by CHAIKOLA) 3 serving Beetroot, raw, 2in beet, 82g 1 parsnip (9" long) Parsnips 8 serving Brussel Sprout (1 sprout) (by VIKKYTH) 3 cup Green Beans (snap) 3 large (7-1/4" to 8-1/2" long) Carrots, raw 1 medium Turnips 4 small Mushrooms, fresh 1 serving Shitake Mushrooms (4 mushrooms, 72 grams) 2 tbsp Olive Oil .125 tsp Garlic powder 1 tbsp Italian Salad dressing

Directions

mix with salt and pepper to taste. roast in 325 degree oven until tender.

Serving Size: makes 5 good size servings

Number of Servings: 5

Recipe submitted by SparkPeople user TERMSOLSPARK.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 276.1
Total Fat: 7.2 g
Cholesterol: 0.0 mg
Sodium: 164.7 mg
Total Carbs: 48.4 g
Dietary Fiber: 12.2 g
Protein: 7.6 g

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