Jackie's Roasted Veggies

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 1,238.5

Total Fat: 127.3 g
Cholesterol: 0.0 mg
Sodium: 76.0 mg
Total Carbs: 33.6 g
Dietary Fiber: 11.4 g
Protein: 10.7 g

View full nutritional breakdown of Jackie's Roasted Veggies calories by ingredient

Introduction

I have come to love roasted veggies! We eat them at my home 2-3 times a week. It doesn't matter how many veggies we roast, they are always a hit, and they always are gone by the end of dinner. This is an excellent side dish to almost any meal. It is healthy, and you can tailor it by adding vegetables that are in season (grape tomatoes are good, poke a hole in them first). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy! I have come to love roasted veggies! We eat them at my home 2-3 times a week. It doesn't matter how many veggies we roast, they are always a hit, and they always are gone by the end of dinner. This is an excellent side dish to almost any meal. It is healthy, and you can tailor it by adding vegetables that are in season (grape tomatoes are good, poke a hole in them first). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 1

Ingredients

1 slice, large (1/4" thick) Onions, raw

1 strip, medium Carrots, raw

1 cup, sliced Zucchini

1 cup, sliced Summer Squash

1 cup Cauliflower, raw

1 cup, chopped or diced Broccoli, fresh

4 cloves Garlic

9 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

1 tsp Thyme, ground

1 tbsp Basil

1 cup, pieces or slices Mushrooms, fresh

Tips

This dish is low carb and great for people who have Type II Diabetes.

Directions

Mix oil, vinegar, and spices together, add all veggies, and then stir to. coat the veggies with the oil. Place veggies on a cookie sheet or baking stone in a hot oven. Roast for 30-40 minutes, or until the veggies are soft and roasted. Serve while hot.
**Potatoes and/or sweet potatoes can also be used in the Roasted Veggie combination.

Serving Size: makes approximately 5 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user JSTETSER.