Vegan - Roasted Veggies

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* Exported from MasterCook *

 

Roasted Veggies

 

Recipe By :The Accidental Vegan - Devra Gartenstein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Choose your favorited from the following

veggied and prepare about 3 lbs:

red or Yukon Gold potatoes -- cubed

sliced carrots

sliced parsnips

chopped fennel bulb

red or yellow onion -- cut in rings

red or green peppers -- cut in strips

Sauce Ingredients:

1/4 cup chopped fresh basil

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

 

Preheat oven to 400F.

 

Boil the potatoes for three minutes, then add the carrots and parsnips and boil

another 2 minutes. Drain. In a large bowl, combine the basil, olive oil, salt,

and pepper. Add all the vegetables and toss them until they're coated. Spread

them on a baking sheet and cook them on the top rack of the oven for about 10

minutes, until they start to brown. Serves 4-6

 

 

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Per serving: 61 Calories (kcal); 7g Total Fat; (97% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; 533mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0