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Vegetables for roasting red potatoes, carrots, onions & zucchini. Per 1 Cup Serving: 50 calories; 0 g sat fat (0% DV); 25 mg sodium (1% DV); 3 g sugars. Non GMO. www.pictsweetfarms.com.
Nutrition Facts | |||||
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Amount per serving Calories50
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% Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |||||
Total Fat of 0 Grams daily value 0 percentincludes Saturated Fat of 0 Grams daily value0percent, includes Trans Fat of 0 Grams
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Cholesterol 0mg0%Cholesterol 0 Milligrams daily value0percent, | |||||
Sodium 25mg1%Sodium 25 Milligrams daily value1percent, | |||||
Total Carbohydrate of 12 Grams daily value 4 percentincludes Dietary Fiber of 2 Grams daily value7percent, includes Total Sugars of 3 Grams includes 0 Grams of Added Sugars and daily value of 0percent
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Protein 1gProtein 1 Grams | |||||
Vitamin D 0mcgVitamin D 0 Micrograms Daily Value 0% | |||||
Calcium 18mgCalcium 18 Milligrams Daily Value 2% | |||||
Iron 0mgIron 0 Milligrams Daily Value 0% | |||||
Potassium 245mgPotassium 245 Milligrams Daily Value 6% | |||||
* The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
How to Roast: Red Potatoes, Carrots, Onions & Zucchini. You will need: 3 tablespoons olive oil or other cooking oil. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. 1. Preheat oven to 450 degrees F. 2. Place frozen vegetables in a shallow baking pan. Drizzle with oil, salt and pepper. Toss to coat and arrange in a single layer. 3. Roast 20 minutes or until desired browning occurs. Stir once halfway through. Must be cooked thoroughly. For Food Safety: Keep frozen until ready to cook; Do not refreeze; Heat to 165 degrees F before use; Refrigerate leftovers.
The Pictsweet Company
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