Roasted Veggies #3
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Asparagus, fresh, 8 spear, medium Onions, raw, 1/2 large Fennel, 1/2 bulb Mushrooms, fresh, 2 cup, pieces or slices Zucchini, baby, 2 medium Summer squash, 1 medium Eggplant, peeled, 1 medium Red Potato, 2 medium Carrots, raw, 2 large Garlic, 4 cloves Turnip, 1 medium Radishes, 6 medium Olive Oil, 2 tbsp Ground Cumin, 2 tbsp Salt & pepper to taste
Peel the turnip, wash the other veggies and cut everything into bite sized pieces. Mix together in a large bowl, sprinkle the cumin, sea salt and pepper. Drizzle the olive oil and mix again.
Spread out on two large roasting pans, sprayed with olive oil Pam. Roast for 15 min at 425, then reduce heat to 350 for about 30 minutes until fork tender.
Calories calculated for dividing into four servings - because I like it so much. It could be split further into 6 - 8 servings
Fat & Calories are as follows:
# servings~ Calories ~ Fat
4 ~ 164 ~ 7
6 ~ 109 ~ 5
8 ~ 82 ~ 4
Number of Servings: 4
Spread out on two large roasting pans, sprayed with olive oil Pam. Roast for 15 min at 425, then reduce heat to 350 for about 30 minutes until fork tender.
Calories calculated for dividing into four servings - because I like it so much. It could be split further into 6 - 8 servings
Fat & Calories are as follows:
# servings~ Calories ~ Fat
4 ~ 164 ~ 7
6 ~ 109 ~ 5
8 ~ 82 ~ 4
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 193.6
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 74.3 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 8.4 g
- Protein: 6.1 g
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