beets,carrots,cauliflower,garlic, green pepper,mushroom,onion, potato, radish, turnip, zuccini roast

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 250.1
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 145.4 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 9.2 g
  • Protein: 6.8 g



Introduction

I just love combining a variety of veggies and roasting them.
These are BIG servings because I like it so much.
It could be cut in half! I just love combining a variety of veggies and roasting them.
These are BIG servings because I like it so much.
It could be cut in half!
Number of Servings: 3

Ingredients

    # Turnips, 1 medium
    # Beets, fresh, 3 beet (2" dia)
    # Zucchini, baby, 1 large
    # Red Potato, 200 grams
    # Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
    # Onions, raw, .5 large
    # Mushrooms, fresh, 7 medium
    # Cauliflower, raw, 1 cup
    # *Peppers, sweet, red, fresh, 1.5 large (2-1/4 per lb, approx 3-3/4"
    # *Extra Light Olive Oil, 2 tbsp
    # **McCormick ground cumin, 2 tbsp
    # Radishes, 4 medium
    # Garlic, 3 cloves

Directions

Peel the turnips, radish,garlic, carrots and beets, chop those and all the other veggies in bite sized pieces. Toss with 2 T cumin, 2 T EVOO, and a few grinds of sea salt (not in nutrition count) and pepper. Spray 2 pans w/ olive oil pam. Spread the veggies to make one layer.

Roast at 425 degrees for 20 min. Then lower the temperature to 350 for 40 additional minutes until veggies are tender.

I got 3 servings at 2 cups each - cause I like lots of veggies-
a normal person might be happy with 6 - 1 cup servings.

Number of Servings: 3

Recipe submitted by SparkPeople user CALIDREAMER76.