Colorful Oven Vegetables
Oct 17, 2007 15:52:51 GMT -8
Post by jjg on Oct 17, 2007 15:52:51 GMT -8
Colorful Oven Vegetables
From Cooking for 2
SERVINGS 2
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 25 min.
TOTAL 40 min
INGREDIENTS
1/2 cup fresh cauliflowerets
1/2 cup fresh broccoli florets
1 medium carrot, julienned
1 small onion, quartered
1 tablespoon olive oil
1/8 teaspoon dried thyme
1/8 teaspoon salt
Dash pepper
DIRECTIONS
Place the cauliflower, broccoli, carrot and onion in an un-greased 1-qt. baking dish. Combine the oil, thyme, salt and pepper; drizzle over vegetables and toss to coat. Cover and bake at 400° for 25-30 minutes or until crisp-tender. Yield: 2 servings.
NUTRITIONAL INFO
Nutritional Analysis: 3/4 cup equals 98 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 172 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein.
Diabetic Exchanges: 2 vegetable, 1 fat
From Cooking for 2
SERVINGS 2
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 25 min.
TOTAL 40 min
INGREDIENTS
1/2 cup fresh cauliflowerets
1/2 cup fresh broccoli florets
1 medium carrot, julienned
1 small onion, quartered
1 tablespoon olive oil
1/8 teaspoon dried thyme
1/8 teaspoon salt
Dash pepper
DIRECTIONS
Place the cauliflower, broccoli, carrot and onion in an un-greased 1-qt. baking dish. Combine the oil, thyme, salt and pepper; drizzle over vegetables and toss to coat. Cover and bake at 400° for 25-30 minutes or until crisp-tender. Yield: 2 servings.
NUTRITIONAL INFO
Nutritional Analysis: 3/4 cup equals 98 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 172 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein.
Diabetic Exchanges: 2 vegetable, 1 fat