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Roasted Veggie Bites

Roasted Veggie Bites

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

1 lb. potatoes (such as russet), peeled, or unpeeled and well scrubbed
3 large carrots
1 small onion
2 Tbsp. olive oil
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1 egg

directions:

1. Preheat oven to 350 degrees F. Spray a roasting pan or rimmed baking sheet with vegetable cooking spray. Also spray a 12-cup mini-muffin pan and set aside.
2. Cut potatoes, carrots, and onion into bite-size pieces and place in the roastingpan. Drizzle with oil, sprinkle with salt and pepper, and toss to coat. Bake until tender, about 45 minutes.
3. Let the vegetables cool about 10 minutes, then place in a food processor and add the egg. Pulse until a paste forms, and then divide mixture among the 12 mini-muffin cups. Bake until slightly browned, about 15 to 20 minutes. Let cool slightly, then serve.
Source: Hannaford fresh Magazine, May - June 2013

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Quantity Ingredients  
1 lb. potatoes (such as russet), peeled, or unpeel  
3 large carrots  
1 small onion  
2 Tbsp. olive oil  
1/4 tsp. salt, or to taste  
1/4 tsp. freshly ground black pepper, or to taste  
1 egg  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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