Roasted Veggies Recipe
- 2 medium heads cauliflower, broken into florets
- 6 medium carrots
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1. Cut cauliflowerets and carrots into 1/4-in. slices. Place in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring once. Yield: 12 servings.
3/4 cup: 76 calories, 5g fat (1g saturated fat), 0 cholesterol, 247mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Reviews for Roasted Veggies
"I thought it was good, but it took way longer than the recipe stated to cook. I think I cooked it for at least an extra 15 minutes before the vegetables were tender. I wouldn't normally care, but I had a hungry toddler who was waiting for dinner!"
"roast cauliflower is our fave veg now!"
"I've made this several times... it is so delicious.. I added fennel and little onions, and roasting makes everything so sweet... yummy!"
"I added other vegetables to make Christmas colors."