Summary:

Need a gluten free and primal side dish? Roasted Vegetables could be an amazing recipe to try. This recipe makes 5 servings with 274 calories, 9g of protein, and 8g of fat each. For $1.75 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up onions, salt, garlic powder, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is outstanding. If you like this recipe, take a look at these similar recipes: Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper, Farro With Roasted Vegetables And Roasted Tomato Dressing Recipe, and Roasted Squash Stuffed with Roasted Vegetables.

Dietary Info:

Ingredients:

• 12 brussel sprouts - N/A
• 5 large carrots - N/A
• 0.5 teaspoon garlic powder - N/A
• 0.125 teaspoon ground pepper - N/A
• 1 teaspoon seasoning - N/A
• 2 tablespoons olive oil - N/A
• 16 onions - N/A
• 0.25 cup romano cheese - N/A
• 0.125 teaspoon salt - N/A
• 2 squash - N/A

Instructions:

1. Wash, peel, and cut up the vegetables.
2. Place them in a large bowl.
3. Heat the oven to 350 degrees F. Spray a large sheet pan with nonstick spray.
4. Add the oil, garlic powder, Italian seasoning, salt, and pepper to the vegetables.
5. Mix well and spread them out on the sheet pan.Cover with foil and bake for 1 hour.Uncover and sprinkle the vegetables with Romano cheese.
6. Bake for 5 minutes (uncovered).