Side Dish

Roasted Mixed Vegetables With Rosemary is for Side Dish.

Roasted Mixed Vegetables With Rosemary takes 15 minutes to prepare.

Roasted Mixed Vegetables With Rosemary takes 80 minutes to cook.

Roasted Mixed Vegetables With Rosemary makes 8 servings.

The ingredients for Roasted Mixed Vegetables With Rosemary are:

Baby potatoes (about 200 gm), washed and cut in half.
2 medium carrots, peeled and rough chopped.
1 parsnip, peeled and sliced.
1/4 rough sliced red onion.
1 cup broccoli spears.
8 large mushrooms (white), cut in half.
1 cup sweet potatoes, raw, cubed.
3 tablespoons canola oil
2 sprigs fresh rosemary.
3 cloves diced garlic.
dash salt.
dash fresh ground pepper.
*dash of water is optional.

Here is how you make Roasted Mixed Vegetables With Rosemary:

1) place all the cut up vegetables into a large bowl. Add the rosemary, salt, pepper, garlic, and oil. Toss the vegetables. 2) Place the mixed vegetables into a greased casserole dish. A dash of water may be added before covering, to help steam it. Cover with foil.3) Bake in a preheated 350 ' F oven, for about 80 minutes, or until tender. Serve with your favourite main dish. Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user TESTYCATLADYP.

The nutritional information for Roasted Mixed Vegetables With Rosemary is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 161.1

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 38.3 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 3.7 g
• Protein: 3.8 g