Oven Roasted Fall Veggies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 65.6
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 81.5 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 0.9 g

View full nutritional breakdown of Oven Roasted Fall Veggies calories by ingredient
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Quick and easy to make. Quick and easy to make.
Number of Servings: 4


    Spaghetti Squash, 1 cup
    Turnips, 1 cup, cubes
    Onions, raw, .5 medium (2-1/2" dia)
    Olive Oil, 1 tbsp
    Salt, 1 dash
    Pepper, black, 1 dash


Cut all veggies in cubes and put into a bowl. Add 1 tbsp of Olive Oil. Add Pepper and Salt to tast. Mix well and then place on non-stick cooking sheet. Bake in oven for 20 minutes at 450 C (230 degrees F).

To mix it up you can use patatoes, carrots or any other type of squash.

Number of Servings: 4

Recipe submitted by SparkPeople user HELENEC20.

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