Side Dish

Roasted vegetables with fennel and garlic is for Side Dish.

Roasted vegetables with fennel and garlic takes 15 minutes to prepare.

Roasted vegetables with fennel and garlic takes 60 minutes to cook.

Roasted vegetables with fennel and garlic makes 6 servings.

The ingredients for Roasted vegetables with fennel and garlic are:

1.0 bulb Fennel
2.0 cup, sliced Zucchini
1.0 cup Squash - Yellow and Zucchini
3.0 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
2.0 serving Sweet mini peppers (3)
1.0 cup, chopped or diced Broccoli, fresh
1.0 serving Birdseye's Brussel Sprouts-10 brussels sprouts
1.0 potato (2-1/3" x 4-3/4") Baked Potato (baked potatoes)
2.0 tsp Garlic
1.0 tsp Salt
1.0 tsp Pepper, black
1.0 tbsp Olive Oil

Here is how you make Roasted vegetables with fennel and garlic:

Line baking sheet with foil. Add olive oil to pan. Chop all vegies into bite sized pieces. Arrange in one layer on baking sheet, slightly overlapping. Add salt, pepper and galric. Bake at 325 for 1 hour, broil on high 5 minutes.Serving Size: Makes 6 1 cup servingsNumber of Servings: 6.0Recipe submitted by SparkPeople user MBREKKE.

The nutritional information for Roasted vegetables with fennel and garlic is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 97.2

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 430.6 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 4.4 g
• Protein: 3.2 g

The dietary needs meet for Roasted vegetables with fennel and garlic is Vegetarian