Roast veggies and rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 133.2
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 124.3 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 4.7 g
- Protein: 3.6 g
View full nutritional breakdown of Roast veggies and rice calories by ingredient
Introduction
Great easy to make yummy food. Great easy to make yummy food.Number of Servings: 6
Ingredients
-
2 cups chopped carrots
2 cups chopped potato
6 very large mushrooms
2 large bell peppers(any colour)
2 large onions chopped
1 cup uncooked rice(cooked afterwards)
6 tsp worcestershire sauce
salt and pepper to taste
Directions
1. chop all of your veggies exept for the mushrooms and only third the bell peppers
2. Toss your veggies with the worcestershire sauce and sprinkle with salt and pepper to taste
3. Place the veggies on a baking sheet and cook until soft at around 350F
4. When the veggies are about done start your rice.
5. When everything is cooked, serve.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LYNNARD_B.
2. Toss your veggies with the worcestershire sauce and sprinkle with salt and pepper to taste
3. Place the veggies on a baking sheet and cook until soft at around 350F
4. When the veggies are about done start your rice.
5. When everything is cooked, serve.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LYNNARD_B.