Side DishesNovember 09, 2013
Calories
226
Sodium
1206mg
50% DV
Fat
14g
22% DV
Protein
8g
17% DV
Carbs
24g
8% DV
Fiber
3g
15% DV
Perfect Roasted Fall Vegetables
157
8
1/3 cup olive oil
4 medium carrots cut into 1-inch thick pieces
1 1/2 cups brussel sprouts, halved
4 cups red new potatoes, cut into 1 1/2-inch thick pieces
1 cup sweet potatoes, cut into 1 1/2-inch thick pieces
2 teaspoons black pepper
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
4 medium carrots cut into 1-inch thick pieces
1 1/2 cups brussel sprouts, halved
4 cups red new potatoes, cut into 1 1/2-inch thick pieces
1 cup sweet potatoes, cut into 1 1/2-inch thick pieces
2 teaspoons black pepper
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
Preheat oven to 400 degrees. Divide chopped vegetables onto 2 baking sheets and drizzle with olive oil. Sprinkle vegetables with salt, pepper, and dried herbs and gently toss to coat. Spread vegetables into...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
226
Sodium
1206mg
50% DV
Fat
14g
22% DV
Protein
8g
17% DV
Carbs
24g
8% DV
Fiber
3g
15% DV
