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Roasted Vegetable Combo

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Roasted Vegetable Combo
  • Prep Time 55 min
  • Total Time 0 min
  • Servings 6
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From left: Roasted Vegetable Combo, Home-Style Chicken and Gravy

Ingredients

1 1/2
cups fresh baby carrots
1
lb. small red potatoes, unpeeled, quartered (3 cups)
1
medium onion, cut into thin wedges
1
tablespoon olive or vegetable oil
1
teaspoon dried basil leaves
1
teaspoon dried thyme leaves
1/2
teaspoon garlic salt
1/4
teaspoon pepper
5
cups frozen whole green beans

Directions

  • 1 Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine carrots, potatoes and onion. Add oil, basil, thyme, garlic salt and pepper; mix well. Spread evenly in sprayed pan. Bake at 425°F. for 20 minutes.
  • 2 Remove vegetables from oven. Add green beans; toss to mix.
  • 3 Return to oven; bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
130
(
Calories from Fat
25
)
Daily Value
Total Fat
3g
5%
(
Saturated Fat
0g
0%
)
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
23g
8%
(
Dietary Fiber
4g
16%
,
Sugars
5g
)
Protein
3g
Daily Value*:
Vitamin A
160%
160%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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