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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Crispy Vegetables

Source: dLife

Crispy oven roasted vegetables with a balsamic glaze.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	90.7

Total Carbs	12.9 g

Dietary Fiber	2.0 g

Sugars	1.2 g

Total Fat	2.9 g

Saturated Fat	0.4 g

Unsaturated Fat	0.3 g

Potassium	21.5 mg

Protein	1.9 g

Sodium	147.8 mg

Dietary Exchanges 2.9 Fat, 0.2 Vegetables, 0.4 Fruits, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 6.0
6 cup Vegetables, mixed, classic, frozen 1.0
1 each red onion 3.0
3 each medium garlic cloves 0.5
0 1/2 tsp salt 1.0
1 tsp lemon pepper seasoning 2.0
2 tbsp olive oil 3.0
3 tbsp balsamic vinegar

Directions

Preheat oven to 425 degrees. Spray a large, shallow, disposable roasting pan with cooking spray.
Wash, trim, and if necessary, peel vegetables, cut into 2 inch pieces. Peel onion and cut into eighths.
Use a large spoon to combine vegetables and remaining ingredients and stir until vegetables are well coated.
Bake 45 minutes, stirring every 15 minutes, or until vegetables are tender and lightly browned. Stir and then spoon onto serving plate.