Roasted Carrots,Celery, Fennel, Parsnips,Mushrooms, Onion,Yellow Squash, Zucchini
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 143.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 105.6 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 7.9 g
- Protein: 5.4 g
View full nutritional breakdown of Roasted Carrots,Celery, Fennel, Parsnips,Mushrooms, Onion,Yellow Squash, Zucchini calories by ingredient
Number of Servings: 4
Ingredients
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Sweet Onions, raw, 1 large sliced in large slices
Celery, raw, 4 stalk, medium (7-1/2" - 8" long) sliced
Fresh Baby Cut Carrots, about a quarter of a 2 pound bag
3 small parsips sliced relatively thin
Fennel, 1 bulb sliced in large slices
Yellow squash sliced in large slices
Zucchini, baby, 1 large sliced in large slices
Mushrooms, fresh, one 8 oz packaged quartered
1-1/2 t olive oil
Directions
Cut all the veggies into bite size pieces, mix together. Season to your liking - I like cumin, but tried corriander and chili powder. Drizzle with olive oil. and spread on to roasting pans.
Cook for 20 minutes @ 425, then reduce heat to 360 for 40 minutes until carrots cooked.
Number of Servings: 4
Recipe submitted by SparkPeople user CALIDREAMER76.
Cook for 20 minutes @ 425, then reduce heat to 360 for 40 minutes until carrots cooked.
Number of Servings: 4
Recipe submitted by SparkPeople user CALIDREAMER76.