These roasted vegetables are a versatile side.
Recipe by Kelsey Nixon and Shane Lyons
August 2008
Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and chill.
Preheat oven to 450°F. Toss onions and next 6 in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 251 | ||
Calories from Fat: 167 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 609.6mg | 21 % | |
Potassium 661.5mg | 17 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 15.3g | ||
Protein 3.4g | 5 % | |
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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