Roasted Vegetables


4.4 of 5 (17)
editors choice
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 273.4
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 21.1 mg
  • Total Carbs: 48.8 g
  • Dietary Fiber: 8.2 g
  • Protein: 6.0 g

View full nutritional breakdown of Roasted Vegetables calories by ingredient



Number of Servings: 2

Ingredients

    One medium sized potato, scrubbed and cut into 8ths
    1/2 cup yam, cut in chunks
    One large parsnip peeled and cut into chunks
    One medium onion cut into 8ths
    4 portabello mushrooms brushed clean and cut in half
    1 tablespoon of olive oil
    2 garlic cloves, crushed or finely chopped
    Salt and Pepper to taste

Directions

Place prepared vegetables in a large roasting pan, drizzle with olive oil.
Shake the veggies around in the oil and garlic.
Sprinkle with salt and pepper to taste.
Baked in center of oven at 400*F until vegetables are tender.
Shake veggies around a few times while cooking.

Number of Servings: 2

Recipe submitted by SparkPeople user MILLY61.

Member Ratings For This Recipe


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    1 of 1 people found this review helpful
    The peppers, squash, zucchini, carrots, broccoli, and cauliflower, are gr8 veggies too.
    Portabello mushrooms added later with extra garlic, lemon juice or lemon pepper and broiled for crisp texture sounds like a nice way to finish its lip smakin' goodness too! Thanks for sharing!     - 1/25/09


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    Very Good
    Very easy, very good. I used broccoli, asparagas, carrots, zucchini, and mushrooms...sprinkled a little cheese on at the end. - 2/25/11


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    Incredible!
    Loved it. Added a few red pepper flakes. Thanks for sharing - 2/4/11


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    I had to adjust this to what i had in the house but i liked it and will be using this again with different variations - 4/16/09


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    Incredible!
    Fabulous! - 1/16/09