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Oven-Roasted Vegetables

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Oven-Roasted Vegetables
  • Prep Time 10 min
  • Total Time 45 min
  • Servings 6
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Roasting and Italian dressing bumps up the flavor of a veggie dish that's easy to make.

Ingredients

2
medium baking potatoes, unpeeled, cut into 1-inch chunks (1 1/3 cups)
1
medium dark-orange sweet potato, unpeeled, cut into 1-inch chunks (1 cup)
2
medium onions, cut crosswise in half, then cut into wedges
1/3
cup Italian dressing
1/4
teaspoon ground red pepper (cayenne)
1
medium bell pepper, cut into 1-inch squares

Directions

  • 1 Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Generously spray 13x9-inch pan with cooking spray.
  • 2 Place baking potatoes, sweet potato and onions in pan. In small bowl, mix dressing and red pepper until blended; pour over vegetables.
  • 3 Cover with foil. Roast 20 minutes. Stir in bell pepper. Cover and roast 5 minutes; stir vegetables. Roast uncovered 10 minutes longer or until tender.
Tips  

Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.

Cutting the veggies in similar-sized pieces assures they'll all be done at the same time.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
320mg
9%
Total Carbohydrate
17g
6%
(
Dietary Fiber
2g
9%
,
Sugars
5g
)
Protein
1g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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