Try this Roasted Carrots and Squash recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees.
Combine carrots, yellow squash, red onion, garlic salt, and lemon pepper in a bowl; toss to coat. Place on a rimmed baking sheet. Bake 35-40 minutes or until tender and golden brown, stirring occassionally.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 455 | ||
Calories from Fat: 446 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.5g | 66 % | |
Saturated Fat 32.1g | 161 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 121.9mg | 38 % | |
Sodium 365mg | 13 % | |
Potassium 183.5mg | 5 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.3g | ||
Protein 1.4g | 2 % | |
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: 455
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