1 Preheat oven to 475 degrees.
2 Combine vegetables in rimmed roasting pan toss with olive oil, salt, and pepper.
3 Roast until vegetable are tender and browned in spots, approximately 30-45 minutes.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 8|
|Calories from Fat: 12 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 22mg||1 %|
|Potassium 571.1mg||15 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 8.3g|
|Protein 2.8g||4 %|
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Calories per serving: 61
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