Roasted Vegetables Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- salt and pepper to taste
- 1/2 teaspoon paprika
- 1/4 cup olive oil
- 1/2 teaspoon garlic salt
- 6 cups vegetables ((carrots red potatoes, broccoli, red, bell peppers, onion wedges, mushroo
- 2 tablespoons balsamic vinegar ((balsamic glaze or worcestersh
- Carbohydrate 0.07315875 g
- Cholesterol 0 mg
- Fat 1.7044968771502 g
- Fiber 0.0490875020027161 g
- Protein 0.0193725 g
- Saturated Fat 0.235766250296899 g
- Serving Size 1 1 Serving (2g)
- Sodium 45.6240716146263 mg
- Sugar 0.0240712479972839 g
- Trans Fat 0.0474037500582275 g
- Calories 15 calories
[ { "@type": "HowToStep", "text": "Preheat the oven to 425°." }, { "@type": "HowToStep", "text": "Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables. " }, { "@type": "HowToStep", "text": "Mix together olive oil, balsamic, paprika, garlic salt, salt and pepper. Pour over vegetables." }, { "@type": "HowToStep", "text": "Place root vegetables on a baking pan and bake at 425° for about 15 minutes or until they begin to soften." }, { "@type": "HowToStep", "text": "Add in softer vegetables. Then flip root vegetables over on pan, making sure they are all coated in liquid mixture." }, { "@type": "HowToStep", "text": "Bake another 20 minutes or until the veggies are fork tender. Salt and pepper to taste." } ]
