Winter
Preheat oven to 450. Place cauliflower, brussels sprouts, carrots, and yam in large bowl. Add 2 Tbs oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired. Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500, and roast vegetables 10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs oil. Toss to mix and serve.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 42 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.1mg | 1 % | |
Potassium 224.2mg | 6 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 7.9g | ||
Protein 0.9g | 1 % | |
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: 42
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