NUTRITION FACTS
Serving Size = 2 Tablespoons (22g); Servings per container = 6; Calories 100; Total Fat 10g (15%); Saturated Fat 1.5g (8%); Cholesterol 0mg (0%); Sodium 0mg (0%); Total Carbohydrate 3g (1%); Dietary Fiber 1g (4%); Sugars 0g; Protein 2g.

ROASTED ROOT VEGETABLES WITH PARSLEY

4-6 servings / 1 serving = about 1 cup

ROASTED ROOT VEGETABLES WITH PARSLEY

4-6 servings / 1 serving = about 1 cup

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1.5 pounds mixed vegetables, such as carrots, sweet potatoes, red bell pepper, and broccoli
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 Tablespoon extra-virgin olive oil
  • ¼ cup parsley

 

DIRECTIONS

  1. Preheat oven to 375°F.  Wash all vegetables.  Peel any vegetables with thick skin.  Cut vegetables into uniform sizes.
  2. Toss the vegetables with salt, pepper, and olive oil.
  3. Lay the veggies flat onto a baking or roasting sheet.  Roast for 20-40 minutes, or until vegetables are deeply golden and cooked through.  The size of vegetables will decide how long you need to roast them.
  4. Remove veggies from the oven, allow to cool slightly.  Chop parsley and sprinkle on top
NUTRITION FACTS
Serving Size = 2 Tablespoons (22g); Servings per container = 6; Calories 100; Total Fat 10g (15%); Saturated Fat 1.5g (8%); Cholesterol 0mg (0%); Sodium 0mg (0%); Total Carbohydrate 3g (1%); Dietary Fiber 1g (4%); Sugars 0g; Protein 2g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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