beets,carrots,cauliflower,garlic, green pepper,mushroom,onion, potato, radish, turnip, zuccini roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
# Turnips, 1 medium # Beets, fresh, 3 beet (2" dia) # Zucchini, baby, 1 large # Red Potato, 200 grams # Carrots, raw, 2 large (7-1/4" to 8-1/2" long) # Onions, raw, .5 large # Mushrooms, fresh, 7 medium # Cauliflower, raw, 1 cup # *Peppers, sweet, red, fresh, 1.5 large (2-1/4 per lb, approx 3-3/4" # *Extra Light Olive Oil, 2 tbsp # **McCormick ground cumin, 2 tbsp # Radishes, 4 medium# Garlic, 3 cloves
Peel the turnips, radish,garlic, carrots and beets, chop those and all the other veggies in bite sized pieces. Toss with 2 T cumin, 2 T EVOO, and a few grinds of sea salt (not in nutrition count) and pepper. Spray 2 pans w/ olive oil pam. Spread the veggies to make one layer.
Roast at 425 degrees for 20 min. Then lower the temperature to 350 for 40 additional minutes until veggies are tender.
I got 3 servings at 2 cups each - cause I like lots of veggies-
a normal person might be happy with 6 - 1 cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user CALIDREAMER76.
Roast at 425 degrees for 20 min. Then lower the temperature to 350 for 40 additional minutes until veggies are tender.
I got 3 servings at 2 cups each - cause I like lots of veggies-
a normal person might be happy with 6 - 1 cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user CALIDREAMER76.
Nutritional Info Amount Per Serving
- Calories: 250.1
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 145.4 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 9.2 g
- Protein: 6.8 g
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