Garlic Rosemary Roasted Vegetables - Slender Kitchen
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Garlic Rosemary Roasted Vegetables

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136
Calories 
14g
Carbs 
7g
Fat 
7g
Protein 
3
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

I can't get enough of roasted vegetable recipes. It is my go-to side dish and I find that almost any vegetable tastes delicious when it is roasted. For this version, I chose a lower carb combination of vegetables and tossed them with butter, rosemary, garlic, and oregano. You could use olive oil in place of the butter for a heart healthier dish, I just love butter. Then to finish things off, we dust everything with some Parmesan cheese.

Prep Time

Garlic Rosemary Roasted Vegetables

22
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 cup mushrooms
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 U red pepper, chopped
  • 1 U red onion, chopped
  • 1 U zucchini chopped
  • 1.5 tbsp butter, melted (or ghee or olive oil)
  • 2 U cloves garlic, minced
  • 1 tsp dried rosemary
  • 1/2 tsp oregano
  • salt and pepper
  • 1/4 cup Parmesan cheese

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 136
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
20%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 16mg
5%
Sodium 155mg
7%
Total Carbohydrate 14g
5%
Dietary Fiber 4g
18%
Sugars 7g
Protein 7g

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss together the vegetables, butter garlic, rosemary, oregano, salt, and pepper in a glass baking dish.
  3. Bake for 30 minutes, tossing vegetables half way through cooking.
  4. Serve with Parmesan cheese.
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