Roasted Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.5 sweetpotato, 5" long Sweet potato 1 stalk Broccoli, fresh 1 medium Summer Squash 1 cup, sliced Zucchini 1 eggplant, unpeeled (approx 1-1 Eggplant, fresh 2 medium Carrots, raw 2 tbsp Extra Light Olive Oil
Cut veggies into large chunks and toss in bowl with olive oil. Season with salt, pepper and any other seasonings you like. Spread out on sheet pan and bake at 350 for about an hour.
Great as side dish, added to grain bowls or salads, or with a poached egg on top for breakfast!
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user ECRONKHI.
Great as side dish, added to grain bowls or salads, or with a poached egg on top for breakfast!
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user ECRONKHI.
Nutritional Info Amount Per Serving
- Calories: 100.5
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 26.5 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 4.7 g
- Protein: 2.6 g
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