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    You are in: Home / Recipes / Roasted Vegetable Medley Recipe
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    Roasted Vegetable Medley

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Miss Annie in Indy's Note:

    Fresh, delicious produce — what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy! Found this on the Sonoma Diet website and posting here for safe keeping. I have not tried this yet but I love roasted veggies and I know this would be good. I will reduce the amount of oil when I fix this dish to save on calories by at least half but I'm posting as written. Feel free to use your favorite herbs (did anybody mention garlic?). : )

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    Units: US | Metric


    1. 1
      Preheat OVEN: 400°F
    2. 2
      Halve any large Brussels sprouts. Place Brussels spouts, green beans, and cauliflower in a shallow roasting pan. Sprinkle with desired herbs, kosher salt, and black pepper. Drizzle with oil and the water.
    3. 3
      Cover with foil. Bake in a 400° oven for 20 minutes. Remove foil; stir in bell peppers. Bake uncovered for approximately 15 minutes or until vegetables are crisp-tender.
    4. 4
      Nutrition Facts per serving: 129 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 152 mg sodium, 15 g carbo., 7 g fiber, 5 g pro.

    Ratings & Reviews:


    Nutritional Facts for Roasted Vegetable Medley

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 121.8
    Calories from Fat 64
    Total Fat 7.2 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 138.5 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 5.7 g
    Sugars 4.8 g
    Protein 3.7 g

    The following items or measurements are not included:

    fresh herbs

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