RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2770
| View Recipe |
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| Recipe Name: |
Roast Veggies for Pot Roast |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2015-12-09
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.58
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
-1 fl oz oil, olive
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Directions:
Toss in olive oil, salt, and pepper, then roast at 400, stirring occasionally, until softened and caramelized. |
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| Nutrition per Serving: |
| Calories: |
76 |
Total Carbs: |
18.0 |
Net Carbs: |
12.7 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
1.64 |
| Fiber: |
5.28 |
Sodium: |
50.94 |
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