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Herb Roasted Vegetables
- 1 1/2 pounds new potatoes, quartered
- 1/2 cup baby carrots
- 1 small onion, cut into wedges
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon dried oregano
- salt and pepper to taste
- 1/2 small eggplant, quartered and cut into 1/2-inch st
- 1 red bell pepper, cut into 1/2-inch wide strips
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|Serving Size 1/7 of a recipe|
|Amount Per Serving|
|Total Fat 8g|
|Saturated Fat 1.1g|
|Total Carbohydrate 23.4g|
|Dietary Fiber 4.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|