Try this Roasted Veggies recipe, or contribute your own.
Suggest a better descriptionCut potatoes in 1/2 inch chunks, and the other veggies in slightly larger chunks. Toss all with 2 or 3 tsps of olive oil, and about 1 tablespoon of vinegar. Season to taste. Roast at 425 for about 45 minutes, or at 450 for 1/2 hour, and the rest of the way with the fish. Stir about every 15 minutes or so, to get the juices mixed and rotate the veggies. I roasted these in a small (brownie sized) baking dish. Posted to Digest eat-lf.v096.n209 Date: Tue, 5 Nov 1996 7:41:01 -0500 (EST) From: NFRITZ@nssdca.gsfc.nasa.gov
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Serving Size: 1 Serving (554g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 553 | ||
Calories from Fat: 248 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.6g | 37 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 90.7mg | 3 % | |
Potassium 1724.6mg | 45 % | |
Total Carbohydrate 72.3g | 21 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 63.1g | ||
Protein 8.2g | 12 % | |
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: 553
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