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Roasted Vegetables

Check out the Roasted Vegetables calories and how many carbs in Roasted Vegetables. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Side Dishes

Side Dishes
  
Serving size: 1/2 cup
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 104 (5% DV)
Fat: 2g (4% DV)
Carbohydrates: 7g (2% DV)
Protein: 1g (1% DV)
Description: Mixed vegetables roasted in hot oven
Tags: vegetables
Ingredients:  Makes 6 servings (3 cups)
1/4  cup
 
1  cup
 
3 
 
1/3  cup
 
3/4  teaspoon
 
1-1/2  teaspoons
 
1  tablespoon
 
1/2  tablespoon
 
1/2  teaspoon
 
1/4  teaspoon
 

Tip: Click on the ingredient links to learn the nutritional information for all the Roasted Vegetables ingredients. The serving size for any ingredient in Roasted Vegetables may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
1
Preheat oven to 475 deg. F.
2
Peel and chop sweet potato, and squash in 1" cubes. Put in a large bowl
3
Cut potatoes into quarters, add to pot. Quarter onion, and seperate pieces. Put in bowl.
4
Add the olive oil and vineger, salt, pepper, rosemary and thyme. Toss vegetables to coat. Put in large baking pan. Cook for 35-40 minutes.
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