Roasted Vegetables
Great recipe to feed the family!
Servings: 4 people
Calories: 165kcal
Ingredients
Vegetables: cut in 0.75 inch cunks
- 2 cups cherry tomatoes cut in half See our post on how to cut them
- 2 whole parsnip Must cut small so it cooks through
- 2 cups baby carrots
- 1 whole green pepper
- 1 whole red pepper
Seasoning
- 1/4 cup olive oil
- 2 tbsp rosemary
- 1 tbsp thime
- 1 tbsp red wine vinegar
- 1 tsp sugar
- 3 shakes salt
- 3 shakes pepper
Instructions
- pre-heat oven to 400f
- Blend the Seasoning together, this is the secret to not get rosemary in your teeth and ensuring a even coverage!
- Cut Veg in 0.75 inch chunks
- Mix all ingredients in bowl and place in large glass baking dish.
- Cook for 20 mins and stir
- Cook for 20 mins and serve!
Nutrition
Serving: 0.25recipe | Sodium: 350mg | Calcium: 45mg | Vitamin C: 20mg | Vitamin A: 9221IU | Sugar: 6g | Fiber: 3g | Potassium: 334mg | Calories: 165kcal | Saturated Fat: 2g | Fat: 14g | Protein: 1g | Carbohydrates: 11g | Iron: 2mg