Oven-Roasted Veggies
| 11 |
40 |
95 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
30 min |
4
|
A wonderful variety of colorful vegetables! Super nutritious!
Ingredients
|
1 tsp
|
Olive Oil, Extra Virgin
(for pan)
|
|
1/2 tsp
|
Olive Oil, Extra Virgin
|
|
3 clove(s)
|
Garlic
(minced)
|
|
1 dash
|
Salt
|
|
1/2 tsp
|
Italian herb seasoning, McCormick
|
|
2 medium
|
Carrots
(chopped 1/2 inch pieces)
|
|
2 medium potato
|
Sweet potato
(cut into wedges)
|
|
1 cup whole
|
White mushrooms
|
|
1 medium pepper(s)
|
Red bell pepper
(chopped)
|
|
1 medium pepper(s)
|
Yellow bell pepper
(chopped)
|
|
1 medium
|
Zucchini
(cut into 1/2 inch pieces)
|
Instructions
- Heat oven to 450F / 230C.
- Grease the baking pan with olive oil. In a large bowl, toss all ingredients to coat. Spread evenly in the baking pan.
- Bake for about 20-30 minutes or until potatoes are tender and lightly browned.
Nutrition Facts
Per Portion
Calories
95
Calories from fat
22.8
Calories from saturated fat
3.8
Total Fat
2.5 g
Saturated Fat
0.4 g
Trans Fat
0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1.2 g
Cholesterol
0
Sodium
213 mg
Potassium
869 mg
Total Carbohydrate
16.3 g
Dietary Fiber
5.9 g
Sugars
8.2 g
Protein
4.6 g
Dietary servings
Per Portion
Energy sources
