Oven-roasted Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import | 4 | Servings | ||
INGREDIENTS
| 3 | T | Olive oil |
| 1 | c | Pearl onions, peeled |
| 1 | Leek, cleaned and cut Into | |
| Triangle Shapes | ||
| 1 | Stalk celery, peeled and cut | |
| Into Triangle Shapes | ||
| 1 | Carrot, peeled and cut Into | |
| Salt to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Bring a medium ovenproof saute pan to medium heat. When hot, add oil and all the vegetables. Season with salt. Saute for 3 minutes. Place in oven. Roast vegetables for 8 minutes, stirring occasionally, until golden brown. Keep warm until ready to use. Yield: 4 servings Formatted by suechef@sover.net Recipe by: DEAN FEARING #HE1A04 Posted to MC-Recipe Digest V1 #791 by Sue <suechef@sover.net> on Sep 19, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 195.7mg
Potassium: 157.2mg
Carbohydrates: 4.9g
Fiber: 1.4g
Sugar: 1.2g
Protein: <1g