Try this Roasted Sweet Potatoes, Zucchini and Onion recipe, or contribute your own.
Suggest a better descriptionSource: Hello Fresh
1. PREHEAT AND PREP - Preheat oven to 400 degrees. Halve, peel and cut onion into 1/2 inch thick wedges. Halve zucchini lengthwise, then cut into 1/2 inch thick half moons. Cut sweet potatoes into 1 inch cubes.
2. ROAST VEGGIES - Place veggies on a baking sheet and toss with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 25-35 minutes.
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 149 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 83.5mg | 3 % | |
Potassium 775.2mg | 20 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 28.7g | ||
Protein 3.8g | 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: 149
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