Roasted veggies
Try this Roasted veggies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1 tsp italian seasoning
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tsp basil
- 1 red pepper chopped
- 1 cup red onion diced
- 1 tsp thyme
- dash of salt & pepper
- mini red potatoes cut in half (see pic for what i 340g, about 12-14 potatoes
- 1 cup carrots peeled and chopped
- 1 cup butternut squashed peeled and chopped
- Carbohydrate 6.56526104166667 g
- Cholesterol 0 mg
- Fat 1.0140479170285 g
- Fiber 1.23066662434985 g
- Protein 0.846459375 g
- Saturated Fat 0.139099020883295 g
- Serving Size 1 1 Serving (87g)
- Sodium 5.9179166666739 mg
- Sugar 5.33459441731681 g
- Trans Fat 0.134105958343132 g
- Calories 37 calories
Preheat oven to 400F, line a large baking sheet with parchment paper and lightly sprayIn a large bowl mix together your veggies/potatoes with your oil and seasonings, toss well.Spread out on the baking sheet making sure none are overlapping, they cook better this way.Bake for 20 minutes, turn veggies over then bake another 20 minutes or until all are soft.Recipe yields at least 4- 1 cup servings, you can add more veggies in if you wish.*Note, Nutritional numbers include all veggies, if you use these in your ww calculator you may get a different point value.
