Roasted Vegetables (Squash, Zucchini, Potatoes, Onions, Carrots)
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 117.6
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 313.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.8 g
- Protein: 1.8 g
View full nutritional breakdown of Roasted Vegetables (Squash, Zucchini, Potatoes, Onions, Carrots) calories by ingredient
Introduction
This is such a simple and delicious side dish and a good way to use up the bounty of summer squash.This is such a simple and delicious side dish and a good way to use up the bounty of summer squash.
Number of Servings: 8
Ingredients
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2 medium yellow squash, cut in quarter size chunks
2 zucchini, cut in quarter size chunks
2 irish potatoes, cut in quarter size chunks
1 large sweet onion, cut in quarter size chunks
1 cup of baby carrots
1/4 cup olive oil
1 tsp. salt
1 tsp. pepper
Tips
Since the squash are softer and don't take as long to cook as the root vegetables you could separate them and cook for a shorter period of time then mix everything together when it's all done. That's just too much work for me. Yeah, my squash are a little over cooked but I'm okay with that if it saves me time in the hot kitchen.
Directions
Preheat oven to 400 F.
Cut all vegetables into large same-size chunks.
In a large bowl, combine all vegetables, the olive oil, and the salt & pepper. Mix well.
Line a baking sheet with tin foil and spray with cooking spray. Pour vegetables out onto the foil lined tray in a single layer.
Bake for approximately 45 minutes @400 F.
Serving Size: 8 - 1 cup servings
Cut all vegetables into large same-size chunks.
In a large bowl, combine all vegetables, the olive oil, and the salt & pepper. Mix well.
Line a baking sheet with tin foil and spray with cooking spray. Pour vegetables out onto the foil lined tray in a single layer.
Bake for approximately 45 minutes @400 F.
Serving Size: 8 - 1 cup servings
Member Ratings For This Recipe
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