Roasted Veggies
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 198.3
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 191.6 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 6.4 g
- Protein: 6.2 g
View full nutritional breakdown of Roasted Veggies calories by ingredient
Introduction
Just a bunch of veggies that I roasted to have for lunches for the week. I like to bring a big bowl of it to work, warm it up, and serve it over arugula. Just a bunch of veggies that I roasted to have for lunches for the week. I like to bring a big bowl of it to work, warm it up, and serve it over arugula.Number of Servings: 3
Ingredients
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4 cup, sliced Summer Squash
8 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
2 cup, pieces or slices Mushrooms, fresh
12 large (1" to 1-1/4" dia) Radishes
9 oz Tomato, grape (3oz = appro 12 tomatoes)
2 cup, chopped or diced Broccoli, fresh
1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
4 dash Pepper, black
2 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
Tips
This works with any veggies you have on hand. I'm a big fan of butternut squash, beets, and cauliflower roasted as well... this is just what I had on hand this time. Also experiment with different herbs. Have fun with this!
Directions
Toss all ingredients together, place in deep baking dish and roast at 425 degrees for 45 to 50 minutes, stirring at the halfway point.
Serving Size: Makes 3 full-meal sized servings or 6 side-dish servings.
Member Ratings For This Recipe
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1CRAZYDOG
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SUSANBEAMON