Roasted Vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 91.4
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 47.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.2 g
- Protein: 3.8 g
View full nutritional breakdown of Roasted Vegetables calories by ingredient
Introduction
Onion, carrot, beet, broccoli, mushroom, kale Onion, carrot, beet, broccoli, mushroom, kaleNumber of Servings: 8
Ingredients
-
4 cup, chopped Kale
1 cup, chopped Carrots, raw
2 cup, chopped Onions, raw
2 tbsp Extra Virgin Olive Oil
1 cup Beets, fresh
2 cup, pieces or slices Mushrooms, fresh
1 package (10 oz) Broccoli, frozen
Directions
Chop veggies, toss in olive oil, roast for 25 minutes at 425 degree oven.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SCATES21.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SCATES21.
Member Ratings For This Recipe
-
BILLTHOMSON
