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Roasted Vegetables

  • Prep 15 min
  • Total 45 min
  • Ingredients 10
  • Servings 10

Ingredients

2
tablespoons olive or canola oil
1/2
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped
1
cup baby-cut carrots
6
small red potatoes, cut into fourths
2
small onions, cut into 1/2-inch wedges
1
small red bell pepper, cut into 1-inch pieces
1
medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1
cup grape tomatoes or cherry tomatoes

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
140mg
6%
Potassium
610mg
18%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
12%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Pick packaged baby-cut carrots that are all about the same size so they cook evenly and are done at the same time.

Directions

  • 1 Heat oven to 450°F.
  • 2 In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
  • 3 Bake uncovered 20 to 25 minutes, stirring once.
  • 4 Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender and starting to brown.

Pick packaged baby-cut carrots that are all about the same size so they cook evenly and are done at the same time.

Rate and Comment

Pick packaged baby-cut carrots that are all about the same size so they cook evenly and are done at the same time.