Roast Vegetable Medley
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 181 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 27 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 294 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 1 |
| vit C | 18 |
| folate | 6 |
- Portion size: 6
Ingredients
- 6 cups 6cupschunks or wedges potatopotatoes or carrots or parsnips, (can mix potatoes, carrots and parsnips)
- 3 tbsp 3tbspextra-virgin olive oil
- 1/4 cup 1/4cupRoast Vegetable Mix Recipe
Preparation
In large bowl, combine potatoes or medley of potatoes, carrots or parsnips, olive oil and Roast Vegetable Mix. Spread in large shallow roasting pan; roast in 400°F (200°C) oven, turning once or twice, until tender, about 1 hour.
Source : Canadian Living Magazine: December 2004
