1. Preheat oven to 450F. Toss the cut veggies with oil, 2 tsp coarse salt and 1/4 tsp pepper.Divide veggies evenly between two baking sheets, lined with parchment paper, if desired, for easy cleanup.
2. Roast until veggies are tender and beginning to brown, 40 - 50 minutes, tossing them and rotating sheets from top to bottom half way through cooking.
3. Serve hot or at room temperature. To store: let cool, place in an air tight container and refrigerate up to 3 days. Pour off accumulated liquid before using.
Do not use a deep dish because veggies will not brown properly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (401g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 50 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 80.9mg||3 %|
|Potassium 1322.9mg||35 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 41.6g|
|Protein 5g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 251
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