Рецепт Recipe of the Week - Roasted Vegetables
Recipe of the Week – Roasted Vegetables
January 15, 2013 at 1:51 pm
From the Vegetables Collection at emealsforyou.com
Roasted Vegetables
We have been hitting the desserts and meats a little too much recently and I thought it was time to do a roasted chicken and add some roasted veggies along with it. Any root vegetables will work in this recipes. Today I am using some golden beets, fennel and carrots.
Roasted Vegetables
Recipe Summary
Complexity:
Easy
Serves:
6
Category:
Vegetables
Meal:
Old-fashioned Comfort (Share-a-Meal Plans)
3
large
onion, yellow ,quartered
3
lb
carrots, fresh, whole
1
head
garlic, whole head
3
Tb
mustard, dijon
7
large
potatoes
1
Tb
rosemary, dried
2
Tb
paprika, sweet
0.333
cup
oil, olive
2
Tb
garlic powder
1
tsp
salt and pepper to taste
Cut carrots and potatoes into large wedges. Cut the garlic head in half. Place all ingredients in large roasting pan, mix well in a roasting pan, roast at 350 degrees for at least 1- 1/12 hours or until tender and
browned.
- Each serving has 387 calories, 41.8 1g carbs, 21.2g fat, 7g protein, 10.1g fiber
- We have tons of smart, low cal recipes and meal plans at emealsforyou.com
Entry filed under: Vegetables. Tags: beets, carrots, golden beets, onions, oven roasted veggies, roasted chicken, roasted vegetables. roasted veggies, Vegetables, veggies.