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Roasted Veggies w/corn and pineapple takes 15 minutes to prepare.

Roasted Veggies w/corn and pineapple takes 25 minutes to cook.

Roasted Veggies w/corn and pineapple makes 4 servings.

The ingredients for Roasted Veggies w/corn and pineapple are:

Dice carrots and red peppers to your liking. Put in a large bowl with the corn (if frozen that's ok) and pineapple toss with EVOO and Balsamic Vinegar, S&P and add a herb if you want like oregano or thyme.

Here is how you make Roasted Veggies w/corn and pineapple:

Put on a sheet tray or shallow baking dish and roast in your oven at 525 for 20-25 minutes. Toss every once in a while so the veggies have the roasted look all over.Enjoyp.s. you can do this with any veggies Number of Servings: 4Recipe submitted by SparkPeople user LACARAMBA7.

The nutritional information for Roasted Veggies w/corn and pineapple is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 136.5

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 28.2 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 4.3 g
• Protein: 2.2 g