Oven Roasted Vegetables (carrots, leeks, broccoli parsnips, sprouts, peppers)
 Recipe){kind=link}
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Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 141.8
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 46.0 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 6.1 g
- Protein: 4.5 g
View full nutritional breakdown of Oven Roasted Vegetables (carrots, leeks, broccoli parsnips, sprouts, peppers) calories by ingredient
Number of Servings: 4
Ingredients
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Carrots, raw, 1 medium cut in strips
Onions, raw, 1 medium cut in wedges
Leeks, 1 big leek, sliced
Broccoli, fresh, 2 stalk cut in chunks
Parsnips, 1 parsnip (9" long) cut in chunks
Brussels sprouts, fresh, 1 cup cut in half
Green Peppers (bell peppers), 0.5 cup, cut in strips
Olive Oil, 0.10 cup
1 Garlic clove minced
1 spoon of sesame (optional)
Rosematy
Sea Salt and freshly ground pepper to taste
Directions
Preheat oven at 230 C. Toss all vegetables in oil, garlic and rosemary.
Arrange the vegetables in a baking tray and bake for 20 minutes.
Turn the vegetables with a wooden spoon and bake for another 15 minutes or until the edges of the vegs become crispy
Number of Servings: 4
Recipe submitted by SparkPeople user TANIA83.
Arrange the vegetables in a baking tray and bake for 20 minutes.
Turn the vegetables with a wooden spoon and bake for another 15 minutes or until the edges of the vegs become crispy
Number of Servings: 4
Recipe submitted by SparkPeople user TANIA83.
Member Ratings For This Recipe
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