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Roasted Sweet Potatoes with Garden Vegetables

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Roasted Sweet Potatoes with Garden Vegetables
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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Let the rainbow of vegetable colors please your senses and your taste buds. From Strong Women™.

Ingredients

1
medium onion, peeled and sliced
2
garlic cloves, peeled and minced
1
large sweet potato, washed and sliced thinly
3
medium carrots, peeled and then sliced thinly
1
cup of fresh string beans
Salt and pepper to taste*
1
tablespoon olive oil

Directions

  • 1 Preheat the oven to 450° F. Break the onion slices apart into rings and add to the garlic and other vegetables and sprinkle with salt and pepper. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil, and spread out evenly in a thick skillet or non-stick baking dish.
  • 2 Bake for about 15 or 20 minutes, or until the vegetables are lightly browned and tender, stirring once or twice as they roast. The green beans should be cooked through but not soft! Serve hot as a side dish.
Trademarks referred to herein are the properties of their respective owners.
Tips  

* Nutrition was calculated using 1/4 teaspoon salt and 1 teaspoon pepper.

Sweet potatoes have a dark orange color that signals they contains beta-carotene, a form of vitamin A that can help maintain a healthy immune system.

Adapted from www.StrongWomen.com

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
35
)
Daily Value
Total Fat
3 1/2g
6%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
450mg
13%
Total Carbohydrate
19g
6%
(
Dietary Fiber
4g
17%
,
Sugars
8g
)
Protein
2g
Daily Value*:
Vitamin A
290%
290%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 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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