Roasted Carrots, Fennel, Parsnips,Butternut Squash Mushrooms, Onion, Zucchini

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 158.7
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 45.8 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 9.2 g
  • Protein: 4.1 g

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Number of Servings: 6


    Sweet Onions, raw, 2 large
    4medium carrots
    4 small parsnips sliced relatively thin
    Fennel, 1 bulb sliced in large slices
    Zucchini, baby, 2 large sliced in large slices
    Mushrooms, fresh, one 8 oz packaged quartered


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: 6

Recipe submitted by SparkPeople user CALIDREAMER76.

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