Try this Roasted veggies recipe, or contribute your own.
Suggest a better description1. Preheat oven to 450.
Cut outer leaves, tops and roots from leeks, should have 4 inches of dark leaves remaining. Wash leeks, cut into slices approx 1 inch
2. Spray roasting pan with canola oil or olive oil spray, place all the veggies in pan. sprinkle with fresh thyme
3. Mix oil, garlic, and remaining seasonings together and drizzle over veggies. Toss gently.
4. Roast on bottom rack of oven 45 minutes. Stir occasionally during cook time.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 138 | ||
Calories from Fat: 19 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 121.5mg | 4 % | |
Potassium 841.1mg | 22 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 22.5g | ||
Protein 4.6g | 7 % | |
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: 138
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