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Pictsweet Farms Vegetables For Roasting Red Potatoes Carrots Onions & Zucchini - 18 Oz
Vegetables for Roasting, Red Potatoes, Carrots, Onions & Zucchini
Per 1 Cup Serving: 50 calories; 0g sat fat (0% DV); 25mg sodium (1% DV) 3g sugars. Non GMO. 100% grown American soil. www.pictsweetfarms.com.
Serving Size: 1cup
Servings Per Container: About 5
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 25mg||1%|
|Potassium||Amount Per serving 245mg||6%|
|Total Carbohydrate||Amount Per serving 12g||4%|
|Dietary Fiber||Amount Per serving 2g||7%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 1g||0%|
Red Potatoes, Carrots, Onions, Zucchini.
Directions For Food Safety: Keep frozen until ready to cook. Do not refreeze. Heat to 165 degrees F before use. Refrigerate leftovers. Must be cooked thoroughly. 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.
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