Try this Cornucopia of Roasted Vegetables recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 500. Combine all of the vegetables, except the beets in a 16 x 14" roasting pan (roast the beets in a separate pan). Drizzle the vegetables in both pans with olive oil to coat and toss well. Sprinkle the vegetables with the coarse salt and and pepper. Roast the vegetables in the oven, stirring every 10 minutes or so until lightly golden and tender (about 40 minutes). Combine the two trays, sprinkle with the rosemary and serve at once.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (352g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 162 | ||
Calories from Fat: 35 (22%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.9g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 107.1mg | 4 % | |
Potassium 1059mg | 28 % | |
Total Carbohydrate 29.5g | 9 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 23.2g | ||
Protein 4.4g | 6 % | |
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: 162
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.