Rosemary Roasted Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 tbsp Rosemary 5 beet (2" dia) Beets, fresh, cubed3 tsp Garlic 2 medium Sweet potatoes, cubed1 tbsp Knorr low sodium chicken bouillon, dry6 large (7-1/4" to 8-1/2" long) Carrots, raw, sliced1/4 cup Olive Oil 1/4 cup Balsamic Vinegar
Preheat oven to 400 degrees F.
Mix all ingredients together. Spray roasting pan with cooking spray. Add veggies and the rest of ingredients and mix thoroughly.
Roast for 60 minutes or until cook's desire.
Mix all ingredients together. Spray roasting pan with cooking spray. Add veggies and the rest of ingredients and mix thoroughly.
Roast for 60 minutes or until cook's desire.
Nutritional Info Amount Per Serving
- Calories: 101.9
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 69.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.7 g
- Protein: 1.3 g
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