Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Spring Vegetables Recipe
    Lost? Site Map

    Roasted Spring Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    WorkingMom2three's Note:

    Found this recipe on the internet.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      35

      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~

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

    Advertisement

    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
    58%
    Total Fat 14.3 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 1780.8 mg
    74%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 6.1 g
    24%
    Sugars 5.8 g
    23%
    Protein 6.7 g
    13%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites