Servings | Prep Time | Cook Time |
---|---|---|
9 | 20 mins | 30 mins |
1. | Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Transfer to two greased 15" x 10" x 1" baking pans. |
2. | Bake, uncovered, at 400° F (200° C) for 30-35 minutes or until tender, stirring occasionally. |
3. | Note: based on a recipe from Taste of Home magazine by Amy Loga. |
There are 192 calories in 1 serving of Roasted Harvest Vegetables.
Calorie split: 29% fat, 62% carbs, 8% protein.
|
Serving Size | 1 serving |