Kiwi-Roast Vegetable Mix

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"A great dish with a kiwi-roast lamb main dish. Stir-fry the leftovers the day after in butter for a great tasting-breakfast filler."
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Ingredients

50 m servings 284 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 475 degrees F (245 degrees C).
  2. Mix roasting potatoes, sweet potato, brown onion, mushrooms, parsnip, and carrots in a large bowl.
  3. Whisk olive oil, vinegar, rosemary, thyme, salt, and pepper together in a small bowl; drizzle over the vegetable mixture and toss to coat. Spread vegetables into a large roasting pan.
  4. Roast in preheated oven, turning every 10 minutes, until the vegetables are completely tender, 35 to 40 minutes. Season again with salt and pepper as desired.

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