Roasted Veggies

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 100.5
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 26.5 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Roasted Veggies calories by ingredient
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Introduction

fresh vegetables tossed with olive oil and roasted in the oven fresh vegetables tossed with olive oil and roasted in the oven
Number of Servings: 6

Ingredients

    .5 sweetpotato, 5" long Sweet potato
    1 stalk Broccoli, fresh
    1 medium Summer Squash
    1 cup, sliced Zucchini
    1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
    2 medium Carrots, raw
    2 tbsp Extra Light Olive Oil

Directions

Cut veggies into large chunks and toss in bowl with olive oil. Season with salt, pepper and any other seasonings you like. Spread out on sheet pan and bake at 350 for about an hour.

Great as side dish, added to grain bowls or salads, or with a poached egg on top for breakfast!

Serving Size: 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user ECRONKHI.

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