Rosemary Roasted Veggies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 101.9
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 69.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.7 g
- Protein: 1.3 g
View full nutritional breakdown of Rosemary Roasted Veggies calories by ingredient
Introduction
Makes 12 1/2 cup servings Makes 12 1/2 cup servingsNumber of Servings: 12
Ingredients
-
4 tbsp Rosemary
5 beet (2" dia) Beets, fresh, cubed
3 tsp Garlic
2 medium Sweet potatoes, cubed
1 tbsp Knorr low sodium chicken bouillon, dry
6 large (7-1/4" to 8-1/2" long) Carrots, raw, sliced
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
Tips
Most roasted beet recipes call for you to roast the beets with the skin on as the skin is easier to peel when cooked but I personally think it's wasteful to season peels that never get eaten so I peel my beets before seasoning and cooking.
Directions
Preheat oven to 400 degrees F.
Mix all ingredients together. Spray roasting pan with cooking spray. Add veggies and the rest of ingredients and mix thoroughly.
Roast for 60 minutes or until cook's desire.
Mix all ingredients together. Spray roasting pan with cooking spray. Add veggies and the rest of ingredients and mix thoroughly.
Roast for 60 minutes or until cook's desire.