Mixed Oven Roasted and Herbed Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 94.5
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 62.4 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 4.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Mixed Oven Roasted and Herbed Vegetables calories by ingredient
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Introduction

Vegetables tossed with a touch of olive oil, herbs, salt and pepper. Simple - wonderful! Vegetables tossed with a touch of olive oil, herbs, salt and pepper. Simple - wonderful!
Number of Servings: 4

Ingredients

    10 medium radishes
    10 brussel sprouts
    4 carrots
    1 small bell pepper
    1 medium tomatoes
    1/2 medium onion
    1 Tbsp olive oil
    1 tsp oregano, dried
    1/2 tsp thyme, dried
    1 tsp basil, dried
    salt
    pepper

Tips

Clean out your crisper -- any veggies are great here!


Directions

Clean, then chop all the vegetables into small pieces, similarly sized.
Place in gallon ZipLoc. Add oil, herbs, salt and pepper. Shake to coat.
Spread them in a single layer on a baking sheet.
Bake at 425 degrees for about 20 minutes, then switch to the broiler for another 5 minutes or so (watch closely so your vegetables don't burn).

Serving Size: 2 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANGIETUNIE.

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