Directions:
- Position oven racks in the upper and lower thirds of the oven. Preheat oven to 425. Coat two shallow baking sheets with cooking spray.
- Combine the vegetables in a large bowl. Toss with the olive oil, vinegar, juice, thyme and salt. Spread in a single layer on the prepared sheets.
- Roast for 45 minutes, flipping the vegetables and switching the pans, top to bottom and front to back, about halfway through cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.65 Kcal (731 kJ) | ||
| Calories from fat | 66.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.39g | 11% | |
|---|---|---|---|
| Sodium | 661.83mg | 28% | |
| Potassium | 532.08mg | 11% | |
| Total Carbs | 25.05g | 8% | |
| Sugars | 7.77g | 31% | |
| Dietary Fiber | 5.53g | 22% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 25mg | 42% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.5mg | 8% | |
| Calcium | 70.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 71.33 Kcal (299 kJ) | ||
| Calories from fat | 27.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 11% | |
|---|---|---|---|
| Sodium | 270.29mg | 28% | |
| Potassium | 217.3mg | 11% | |
| Total Carbs | 10.23g | 8% | |
| Sugars | 3.17g | 31% | |
| Dietary Fiber | 2.26g | 22% | |
| Protein | 1.01g | 5% | |
| Vitamin C | 10.2mg | 42% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 0.6mg | 8% | |
| Calcium | 28.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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