RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5603
| View Recipe |
|
|
| Recipe Name: |
Roasted Vegetables - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
|
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.32
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
0 |
| Comments: |
|
|
Ingredients:
2 Tablespoons oil, olive
1 Teaspoon pepper, black
|
Directions:
Mix all ingredients in a large bowl untilo vegetables are well coated. Spread evenly on a weel sprayed sheet pan and roast for 15 to 20 minutes ot until done.
Serving size: 1 cup vegetables
Approx:
100 calories
4 g fat |
|
|
|
| Nutrition per Serving: |
| Calories: |
69 |
Total Carbs: |
6.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
4.5 |
Protein: |
1.05 |
| Fiber: |
0.00 |
Sodium: |
21.05 |
|
|
|
