Roasted Fall Vegetables
User Reviews
5
4 reviews
Excellent
Roasted Fall Vegetables
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These roasted fall vegetables are loaded with fresh herbs, cooked to perfection, and bursting with the best flavors of the season.
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Ingredients
- 2 carrot peeled, sliced diagonally, large
- 6 celery ribs 1.5-inch pieces
- 2 red potatoes cut into 8 pieces each, large
- 1 red onion chopped
- 1 cauliflower cut into florets, head
- 6 cloves garlic chopped
- 1/4 cup parsley minced, mixed herbs
- 1/4 cup rosemary
- 1/4 cup thyme
- 2 tbsp olive oil
- 1 onion mushroom soup mix packet of Lipton brand
- 1/4 teaspoon black pepper ground
Instructions
- Preheat oven to 425°F
- Prep vegetables and chop the fresh herbs, set aside.
- In a bowl mix the vegetables, garlic, herbs, olive oil, soup mix and pepper. Toss well to coat evenly and spread on 2 baking sheet pans lined with foil or parchment paper for easy clean up.
- Place in oven for 45 minutes to roast and serve.
Nutrition Information
Show Details
Calories
142kcal
(7%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
104mg
(4%)
Potassium
834mg
(18%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
3793IU
(76%)
Vitamin C
60mg
(67%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 104mg | 4% |
| Potassium | 834mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3793IU | 76% |
| Vitamin C | 60mg | 67% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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