Balsamic Roasted Vegetables
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 111.8
- Total Fat: 0.6 g
- Cholesterol: 0.7 mg
- Sodium: 201.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 6.7 g
- Protein: 3.8 g
View full nutritional breakdown of Balsamic Roasted Vegetables calories by ingredient
Introduction
Yummy vegetables roasted in a Reynold's Cooking Bag Yummy vegetables roasted in a Reynold's Cooking BagNumber of Servings: 10
Ingredients
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1/2 balsamic vinegar
1 1/2 chicken broth
5 parsnips, peeled and sliced
5 carrots, peeled and sliced
1 bulb fennel, chopped
16 oz bag brussel sprouts
2 medium yellow summer squash, blemished removed, sliced in chunks
1 1/2 tsp black pepper
Directions
Pre-heat oven to 400.
Prepare all vegetables. Layer vegetables in a Reynolds cooking bag and pour chicken broth and balsamic vinegar over them. Add black pepper. Tie off bag per instructions on box. Roast in oven 35 to 45 minutes.
Serving Size: makes 10 1/2 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHER72159.
Prepare all vegetables. Layer vegetables in a Reynolds cooking bag and pour chicken broth and balsamic vinegar over them. Add black pepper. Tie off bag per instructions on box. Roast in oven 35 to 45 minutes.
Serving Size: makes 10 1/2 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHER72159.