Roasted Carrots,Celery, Fennel, Parsnips,Mushrooms, Onion,Yellow Squash, Zucchini

Name: Roasted Carrots,Celery, Fennel, Parsnips,Mushrooms, Onion,Yellow Squash, Zucchini Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Sweet Onions raw 1 large sliced in large slices; Celery raw 4 stalk medium (7-1/2 - 8 long) sliced; Fresh Baby Cut Carrots about a quarter of a 2 pound bag; 3 small parsips sliced relatively thin; Fennel 1 bulb sliced in large slices; Yellow squash sliced in large slices; Zucchini baby 1 large sliced in large slices; Mushrooms fresh one 8 oz packaged quartered; 1-1/2 t olive oil

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 4

Ingredients

Sweet Onions, raw, 1 large sliced in large slicesCelery, raw, 4 stalk, medium (7-1/2" - 8" long) slicedFresh Baby Cut Carrots, about a quarter of a 2 pound bag3 small parsips sliced relatively thinFennel, 1 bulb sliced in large slicesYellow squash sliced in large slicesZucchini, baby, 1 large sliced in large slicesMushrooms, fresh, one 8 oz packaged quartered1-1/2 t olive oil

Directions

Cut all the veggies into bite size pieces, mix together. Season to your liking - I like cumin, but tried corriander and chili powder. Drizzle with olive oil. and spread on to roasting pans.

Cook for 20 minutes @ 425, then reduce heat to 360 for 40 minutes until carrots cooked.

Number of Servings: 4

Recipe submitted by SparkPeople user CALIDREAMER76.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 143.1
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 105.6 mg
Total Carbs: 28.5 g
Dietary Fiber: 7.9 g
Protein: 5.4 g

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