Vegetable Medley - Roasted
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 4,940.0
- Total Fat: 445.8 g
- Cholesterol: 0.0 mg
- Sodium: 447.5 mg
- Total Carbs: 292.9 g
- Dietary Fiber: 74.1 g
- Protein: 35.0 g
View full nutritional breakdown of Vegetable Medley - Roasted calories by ingredient
Introduction
Roasted Vegetable Medley Roasted Vegetable MedleyNumber of Servings: 1
Ingredients
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2.5 cup kohlrabi (by SLEEPY_BABE)
2 cup Beets, fresh
4 cup, cubes Butternut Squash
1 cup, cubes Turnips
2 squash (4 inch dia) Squash, winter, acorn, raw
.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
3 cup, chopped Onions, raw
1.5 cup, chopped Peppers, sweet, red, fresh
8 tbsp Oil, White Truffle Oil, Urbani (by J123452)
20 tbsp Extra Virgin Olive Oil
3 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
Celtic sea salt, pepper, onion powder, garlic powder, parsley, paprika.
Directions
Rub coconut oil on bottom of 3 casserole pans (I use stone pans).
Add cut veggies (keep skin on acorn squash).
Add truffle oil, EVOO, celtic sea salt, pepper, onion powder, garlic powder, parsley and paprika.
Toss and back at 385% oven until tender, tossing a time or two during cooking.
Serving Size: 15 one cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user MILWRITE.
Add cut veggies (keep skin on acorn squash).
Add truffle oil, EVOO, celtic sea salt, pepper, onion powder, garlic powder, parsley and paprika.
Toss and back at 385% oven until tender, tossing a time or two during cooking.
Serving Size: 15 one cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user MILWRITE.