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Roasted Vegetable Medley


Roasted Vegetable Medley Recipe

Ingredients:
  • 2 tablespoons olive oil, divided
  • 1 large yam, peeled and cut into 1 inch pieces
  • 1 large parsnip, peeled and cut into 1 inch pieces
  • 1 cup baby carrots
  • 1 zucchini, cut into 1 inch slices
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup roasted red peppers, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 191
Total Fat 5g
Saturated Fat 0.7g
Cholesterol 0mg
Sodium 257mg
Total Carbohydrate 34.6g
Dietary Fiber 7.5g
Sugars 5.5g
Protein 4g
* 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.



Rank

87.5206919246


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