Roasted vegetables

Roasted vegetables
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 139.9
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 75.0 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Roasted vegetables calories by ingredient
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Number of Servings: 4

Ingredients

    2 large carrots coarsely chopped
    4-5 parsnips, coarsely chopped
    1 large onion, cut into wedges
    1 Tbsp canola oil
    Salt and pepper

Tips

Vary type and amount of veggies to suit what you have and number of people.


Directions

Peel and chop carrots and parsnips. Cut onion into wedges and break apart.
Mix all in a baking dish, stir in oil and seasonings.
Bake 350 45 minutes, covered first 20 minutes.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MCNIFFER.

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