Roasted Root Vegetables
Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or longer until vegetables are tender and begin to brown, stirring every 15 minutes.
COOK'S NOTE: I love the roasted shallots so I usually double them.
Per Serving (1/2 cup): 135 Calories; 4g Fat (23.0% calories from fat); trace Saturated Fat; 1g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
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