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    You are in: Home / Recipes / Roasted Spring Vegetables Recipe
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    Roasted Spring Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    WorkingMom2three's Note:

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    Units: US | Metric


    1. 1
      Place all of the ingredients in a large bowl and toss well. Marinate at room temperature for at least 30 minutes or up to 2 hours.
    2. 2
      Preheat the oven to 425 degrees. Spread the vegetables onto a baking sheet in a single layer. Roast for 30 to 40 minutes, turning occasionally, until the vegetables are crisp-tender and nicely caramelized.

    Ratings & Reviews:

    • on April 06, 2009


      The flavor of these roasted veggies is awesome. It's a wonderful combination of vegetables. The olive oil, salt, pepper & garlic promote delicious flavoring. The only problem is that the veggies never get the crisp, roasted texture because there is too much liquid. Even though I seeded the tomatoes, they gave off a lot of liquid. I think I will try this recipe again with these changes: 1. try using cherry tomatoes (whole); 2. drain off the extra olive oil before putting on the baking sheet; 3. use two baking sheets so the veggies can be spread out more. We do love the flavor and the healthy veggie combination. This recipe will be made again. Thanks! ~Made for Spring PAC~

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    Nutritional Facts for Roasted Spring Vegetables

    Serving Size: 1 (380 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 218.9
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 1780.8 mg
    Total Carbohydrate 21.2 g
    Dietary Fiber 6.1 g
    Sugars 5.8 g
    Protein 6.7 g

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