Roasted Veggies Recipe
You have heard the old Adage "Eat your Veggies" well I sure did-We all love them. Roasted vegetables are a flavorful option we love.
Ingredients
- 1/2 pound Fresh Asparagus (rinsed)
- Several Carrots (peeled, cut into large pieces)
- Red Onion (peeled) quartered
- 1 zucchini, rinsed, sliced
- 1 banana squash (yellow squash) rinsed Sliced
- NOTE: You can add any favorite veggies to roast
Directions
- Rinsed, dry and cut veggies, place on a non stick rimmed baking sheet pan, drizzle with Olive Oil, salt and pepper, to taste
- Place into a hot 425 F oven and roast 20-25 minutes (at the midway roasting point-toss veggies lightly).
- Plate and serve-Enjoy.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 58 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 439mg | 13% |
| Total Carbs 13.17g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.43g | 5% |
| Protein 2.29g | 4% |
