Basic recipe for oven roasted vegetables with olive oil. Great for brussel sprouts, root vegetables, carrots, potatoes, cauliflower, butternut squash, etc.
Cut any combination of hard vegetables (brussel sprouts, root vegetables, carrots, potatoes, cauliflower, butternut squash, etc.) into 1 inch pieces.
Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil.
Spread out the vegetables in one layer on the baking sheet.
Drizzle with olive oil. Season with salt and pepper,
Bake for 20 to 25 minutes. Vegetables should appear a bit roasted and should be soft but not mushy.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 45 | ||
Calories from Fat: 3 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.4mg | 1 % | |
Potassium 150.5mg | 4 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 6.7g | ||
Protein 2.4g | 3 % | |
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: 45
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