Roasted Carrots,Celery, Fennel, Parsnips,Red Bell Pepper, Mushrooms, Onion,Yellow Squash, Zucchini

Name: Roasted Carrots,Celery, Fennel, Parsnips,Red Bell Pepper, Mushrooms, Onion,Yellow Squash, Zucchini Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 5
Ingredients: Sweet Onions raw 1 large sliced in large slices; Celery raw 4 stalk medium (7-1/2 - 8 long) sliced; 4 medium carrots; 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; 2 t olive oil; I red bell pepper

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 5

Ingredients

Sweet Onions, raw, 1 large sliced in large slicesCelery, raw, 4 stalk, medium (7-1/2" - 8" long) sliced4 medium carrots3 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 quartered2 t olive oilI red bell pepper

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: 5

Recipe submitted by SparkPeople user CALIDREAMER76.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 126.0
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 94.8 mg
Total Carbs: 24.8 g
Dietary Fiber: 7.3 g
Protein: 4.5 g

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