Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 64.0
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.7 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.5 g

View full nutritional breakdown of Roasted Vegetables calories by ingredient
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Veggies tossed with olive oil and roasted plain. Veggies tossed with olive oil and roasted plain.
Number of Servings: 12


    1 yam approx 1 pound
    carrots - 1 cup chopped
    celery - 1 cup chopped
    onion - 1/2 cup chopped
    califlower - 2 cups
    broccoli - 2 cups
    olive oil - 2 tablespoons


Slice yam into large chunks. Cut carrots, celery, onion, califlower and broccoli down to your favorite size for roasting/stew vegetables. Toss in roasting bag with olive oil. Toss to coat all veggies with olive oil before placing in hot 350 degree oven. Bake for 1 hour. Remove and serve. May be frozen after cooking in individual serving sizes.

Number of Servings: 12

Recipe submitted by SparkPeople user KATERYN.

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