Roasted Vegetables And Orange-Thyme Vinaigrette Recipe

Name: Roasted Vegetables And Orange-thyme Vinaigrette Recipe
Yield: 2
Cuisine: Brazilian

Recipe By Honest Cooking

A perfect side dish for the coldest days ahead, these roasted vegetables are anything but ordinary when tossed in an orange-thyme vinaigrette.

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Roasted Vegetables And Orange-Thyme Vinaigrette

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Ingredients for Roasted Vegetables And Orange-Thyme Vinaigrette Recipe

1.50 cup Assorted fall veggies i used red onion, rutabaga, parsnip, butternut squash and cauliflower
1 tablespoon Olive oil
As required Salt and pepper heavy sprinkle of both
1 tablespoon Fresh thyme leaves removed from stem
1/4 teaspoon Sugar
1.50 tablespoon Orange muscat champagne vinegar i used trader joes brand
0.13 cup Olive oil

Nutrition
value

550

calories per serving

49 g Fat1 g Protein25 g Carbs5 g FiberOther

Current Totals

Fat
49g
Protein
1g
Carbs
25g
Fiber
5g

MacroNutrients

Carbs
25g
Protein
1g
Fiber
5g

Fats

Fat
49g

Vitamins & Minerals

Calcium
277mg
Iron
17mg
Vitamin A
26mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
38mcg
Vitamin B12
< 1mcg
Vitamin C
7mg
Vitamin E
8mg
Copper
< 1mcg
Magnesium
30mg
Manganese
< 1mg
Phosphorus
29mg
Selenium
< 1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Honest Cooking