• Roasted Vegetables
  • This has to be one of my favorite fall recipes. Use it as a side or the main event. Be sure to make enough for leftovers; it reheats well.
Servings Prep Time Cook Time
6 people 30 minutes 45-60 minutes


Servings: people


  1. Preheat oven to 425 F
  2. Clean and chop vegetables according to above directions
  3. Place in large storage bag, drizzle with olive oil, rosemary, salt and pepper. Seal bag and shake it up until well mixed.
  4. Place parchment paper on large baking sheet. Pour vegetables onto baking sheet.
  5. Bake for 45-60 min until fork slides into vegetables with ease.
  6. Per Serving: 214 Cal, 40 Carbs, 5g Fat, 4g Prot, 276mg Sodium, 9g Sugar. Oooo...and a good amount of fiber with all those veggies!

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Posted in: Uncategorized.
Last Modified: November 18, 2013

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