Roasted Veggies

233

Roasted Veggies

Servings 4
Cook Time 40 minutes

Ingredients

  • 2 Carrots (medium, chopped)
  • 2 Zucchini's (medium, chopped)
  • 2 cups Mushrooms (chopped)
  • 2 cups Green Beans (trimmed)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsps Balsamic Vinegar
  • 1 tsp Oregano (dried)
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper

Instructions

  • Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
  • Arrange the chopped veggies on the baking sheet. Drizzle with oil, vinegar, oregano, salt and pepper. Toss until everything is well coated.
  • Roast in the oven for 25 to 30 minutes, or until very tender, stirring once about halfway through.
  • Remove from oven and transfer to a bowl. Enjoy!

Notes

Leftovers: Keeps well in the fridge up to 3 days. Reheat in a skillet or the oven.
No mushrooms: Swap in bell peppers or broccoli instead.
Even cooking: Chop your vegetables to be approximately the same size to ensure even cooking.
Nutrition:
Fat 4g
Saturated 1g
Trans 0g
Polyunsaturated 1g
Monounsaturated 2g
Carbs 13g
Fiber 4g
Sugar 8g
Protein 4g
Cholesterol 0mg
Sodium 331mg
Potassium 626mg
Vitamin A 5642IU
Vitamin C 26mg
Calcium 53mg
Iron 1mg
Vitamin D 3IU
Vitamin E 1mg
Vitamin K 34μg
Thiamine 0.1mg
Riboflavin 0.4mg
Niacin 3mg
Vitamin B6 0.3mg
Folate 55μg
Vitamin B12 0μg
Phosphorous 110mg
Magnesium 40mg
Zinc 1mg
Selenium 5μg
Calories: 93kcal
Course: Side Dish
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