Try this Roasted Vegetables Medley recipe, or contribute your own.
Suggest a better description1. In a large bowl, combine the potatoes, red peppers, squash, sweet potatoes and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.
2. Transfer to two greased 15 x 10 x 1 inch baking pans. Bake, uncovered, at 425 degrees for 30-40 minutes or until tender, stirring occasionally.
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 50 | ||
Calories from Fat: 14 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.3mg | 0 % | |
Potassium 163.4mg | 4 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 6.5g | ||
Protein 0.8g | 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: 50
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