roasted vegetables

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.3
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 209.6 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.4 g

View full nutritional breakdown of roasted vegetables calories by ingredient


Introduction

vegetables roasted to serve with soup vegetables roasted to serve with soup
Number of Servings: 12

Ingredients

    garlic
    onions
    red potatoes (5 medium to small)
    frozen bag of okra sliced (12 oz)
    frozen bag of green beans sliced (12 oz)
    olive oil
    salt to taste
    pepper to taste

Directions

mince the garlic cloves. Cut up the onion into wedges. Cut up the red potatoes into bite size pieces. Add in the frozen okra and green beans. Add salt and pepper. Pour the olive oil over the vegies and toss until coated. Spread the mixture into a thin layer on a cookie sheet (I had to use two to create a thin layer. Bake until the veggies are done to your likeness at 400 degrees.

Serving Size: makes 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user AJHAMM2.