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    You are in: Home / Recipes / Four Veggie Roast Recipe
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    Four Veggie Roast

    Four Veggie Roast. Photo by superblondieno2

    1/3 Photos of Four Veggie Roast

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Redneck Epicurean's Note:

    This is from a diabetic recipe newsletter in my email. These are most of the things we grow in our garden every summer (except the carrots), so I thought it would be perfect to try. This should go well at potlucks, picnics, and just a weeknight dinner with the fam.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425 degrees.
    2. 2
      Wash all the vegetables. Peel and trim the carrots and slice into 1/2 inch pieces on the diagonal. Snip the ends off the green beans and snap into 2 inch pieces. Slice the potatoes in half and peel and quarter the onions.
    3. 3
      In a large bowl, combine the remaining ingredients. Toss with the vegetables to coat.
    4. 4
      Spread on a baking dish and bake for 20-25 minutes or until fork tender. Stir once.

    Ratings & Reviews:

    • on June 25, 2007

      55

      this was so good! I absolutely love veggies with ginger and soy sauce, so of course I picked to make this in memory of Amy. I didn't cook the potatoes long enough though, they were still a little hard, but I had a time crunch and had to make due with them a little crunchy still. oh well!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2007

      55

      This was great. I also had to cook longer, about 40 minutes, and I had my veggies cut pretty small. We really liked the fact that you could taste the vegetables with just a hint of the wonderful seasonings. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2007

      55

      Very easy and delicious. There was not much sauce, but that didn't detract from the flavor. We also cooked longer than the recipe called for (35 minutes) which made the vegetables even sweeter. We also added no table salt. The two of us ate the whole recipe, with a meat substitute on the side. We both agreed that it was definitely worthy of making again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Four Veggie Roast

    Serving Size: 1 (312 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 311.1
     
    Calories from Fat 45
    14%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 278.0 mg
    11%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 9.8 g
    39%
    Sugars 6.2 g
    25%
    Protein 7.9 g
    15%

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