Roasted Carrots,Celery, Fennel, Parsnips,Mushrooms, Onion,Yellow Squash, Zucchini

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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




Number of Servings: 4

Ingredients

    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.

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