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Roasted Spring Veggie Medley Recipe

Roasted Spring Veggie Medley Recipe

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Ingredients:

Serving

1 lb green beans, trimmed
1 lb baby carrots (2 cups)
3 medium red onions , cut into eighths
2 large red bell peppers, seeded and cut into 1/2-inch strips
2 large yellow bell peppers, seeded and cut into 1/2-inch strips
8 sprigs fresh thyme
salt and pepper
4 cloves garlic, minced
1/3 cup olive oil
1 1/2 tsp dried basil
1/2 tsp paprika

Directions:

Place a rack in center of oven. Preheat oven to 400°F. Line a shallow baking pan with aluminum foil.
Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	152.53 Kcal (639 kJ)
Calories from fat	83.44 Kcal
		% Daily Value*
Total Fat	9.27g	14%
Sodium	51.94mg	2%
Potassium	392.05mg	8%
Total Carbs	15.81g	5%
Sugars	8.44g	34%
Dietary Fiber	5.1g	20%
Protein	2.25g	5%
Vitamin C	71.1mg	118%
Vitamin A	2mg	68%
Iron	26.5mg	147%
Calcium	57.5mg	6%

Amount Per 100 g
Calories	63.65 Kcal (266 kJ)
Calories from fat	34.82 Kcal
		% Daily Value*
Total Fat	3.87g	14%
Sodium	21.67mg	2%
Potassium	163.6mg	8%
Total Carbs	6.6g	5%
Sugars	3.52g	34%
Dietary Fiber	2.13g	20%
Protein	0.94g	5%
Vitamin C	29.7mg	118%
Vitamin A	0.9mg	68%
Iron	11mg	147%
Calcium	24mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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