Vegetarian

Roasted Veggies #3 is for Side Dish.

Roasted Veggies #3 takes 30 minutes to prepare.

Roasted Veggies #3 takes 45 minutes to cook.

Roasted Veggies #3 makes 4 servings.

The ingredients for Roasted Veggies #3 are:

Asparagus, fresh, 8 spear, medium
Onions, raw, 1/2 large
Fennel, 1/2 bulb
Mushrooms, fresh, 2 cup, pieces or slices
Zucchini, baby, 2 medium
Summer squash, 1 medium
Eggplant, peeled, 1 medium
Red Potato, 2 medium
Carrots, raw, 2 large
Garlic, 4 cloves
Turnip, 1 medium
Radishes, 6 medium
Olive Oil, 2 tbsp
Ground Cumin, 2 tbsp
Salt & pepper to taste

Here is how you make Roasted Veggies #3:

Peel the turnip, wash the other veggies and cut everything into bite sized pieces. Mix together in a large bowl, sprinkle the cumin, sea salt and pepper. Drizzle the olive oil and mix again.Spread out on two large roasting pans, sprayed with olive oil Pam. Roast for 15 min at 425, then reduce heat to 350 for about 30 minutes until fork tender.Calories calculated for dividing into four servings - because I like it so much. It could be split further into 6 - 8 servingsFat & Calories are as follows:# servings~ Calories ~ Fat 4 ~ 164 ~ 7 6 ~ 109 ~ 5 8 ~ 82 ~ 4 Number of Servings: 4

The nutritional information for Roasted Veggies #3 is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 193.6

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 74.3 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 8.4 g
• Protein: 6.1 g

The dietary needs meet for Roasted Veggies #3 is Vegetarian