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Roasted Vegetables

chef.expert's picture
Ingredients
  Carrots 2 , peeled and cut into sticks, about 3 x 1/2 inches
  Parsnips 2 , peeled and cut into sticks, about 3 x 1/2 inches
  Zucchini 1 , peeled and cut into sticks, about 3 x 1/2 inches
  Red pepper 1 , cut into strips
  Asparagus stalks 12 , the tough ends removed and the stalk peeled (1 Bunch)
  Broccoli head 1 , florets separated
  Olive oil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven hot to 425°F

MAKING
2) In a large shallow roasting pan arrange all the vegetables in one layer.
3) Sprinkle oil, and salt and pepper over them.
4) Roast stirring once for 10 minutes till tender.

SERVING
5) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 167 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 151.5 mg6.3%

Total Carbohydrates 22 g7.3%

Dietary Fiber 7.4 g29.5%

Sugars 8.3 g

Protein 5 g9.7%

Vitamin A 140.7% Vitamin C 188.5%

Calcium 8% Iron 14.3%

*Based on a 2000 Calorie diet

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Roasted Vegetables Recipe