Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 131.8
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 83.7 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 4.5 g

View full nutritional breakdown of Roasted Vegetables calories by ingredient


Introduction

Use what ever veggies you want, I usually use potatoes, carrots, parsnip, zucchini. Adjust time for veggies that cook faster. Use what ever veggies you want, I usually use potatoes, carrots, parsnip, zucchini. Adjust time for veggies that cook faster.
Number of Servings: 4

Ingredients

    2-3 medium potatoes cut in quarters
    2-3 carrots, cut into large chunks
    2-3 parsnips, cut into large chunks
    1-2 zucchine cut into thick slices

Directions

Preheat oven to 350. Lightly coat veggies with olive oil. Spread veggies in single layer on cookie sheet. Put down aluminum foil for easier clean up. Sprinkle veggies with garlic salt, McCormick's Perfect Pinch Roasted Garlic and Bell Pepper, and corse black Pepper. Bake for 30-40 minutes depending on how "done" you want your veggies.

Number of Servings: 4

Recipe submitted by SparkPeople user SHERRENKA.