Roasted vegetables with fennel and garlic

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 97.2
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 430.6 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Roasted vegetables with fennel and garlic calories by ingredient


Introduction

My favorite vegetables roasted with garlic My favorite vegetables roasted with garlic
Number of Servings: 6

Ingredients

    1.0 bulb Fennel
    2.0 cup, sliced Zucchini
    1.0 cup Squash - Yellow and Zucchini
    3.0 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
    2.0 serving Sweet mini peppers (3)
    1.0 cup, chopped or diced Broccoli, fresh
    1.0 serving Birdseye's Brussel Sprouts-10 brussels sprouts
    1.0 potato (2-1/3" x 4-3/4") Baked Potato (baked potatoes)
    2.0 tsp Garlic
    1.0 tsp Salt
    1.0 tsp Pepper, black
    1.0 tbsp Olive Oil

Directions

Line baking sheet with foil. Add olive oil to pan. Chop all vegies into bite sized pieces. Arrange in one layer on baking sheet, slightly overlapping. Add salt, pepper and galric. Bake at 325 for 1 hour, broil on high 5 minutes.

Serving Size: Makes 6 1 cup servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user MBREKKE.