Easy Roasted Vegetables
Easy Roasted Vegetables is a side dish that serves 2. For $1.12 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 8g of fat, and a total of 244 calories. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. 8 people have made this recipe and would make it again. This recipe from Taste of Home requires dried rosemary, red potatoes, garlic cloves, and pepper. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 92%, this dish is spectacular. Try Easy Roasted Vegetables, Easy Roasted Summer Vegetables, and Easy Herb-Roasted Chicken & Vegetables for similar recipes.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon dried rosemary, crushed
5 large fresh mushrooms, quartered
5 garlic cloves, minced
1 small green pepper, cut into 1-inch pieces
1 tablespoon lemon juice
1 tablespoon olive oil
1/8 teaspoon pepper
2 medium red potatoes, cut into 1/2-inch cubes
1/4 teaspoon salt
Equipment:
sauce pan
bowl
baking pan
Cooking instruction summary:
Directions Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until almost tender. Drain. In a bowl, combine the remaining ingredients. Add potatoes and toss to coat. Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 450° for 30-35 minutes or until potatoes are tender and golden brown, stirring once. Yield: 2 servings. Originally published as Roasted Vegetables in Cooking for 2Fall 2006, p54 Nutritional Facts 1-1/2 cups equals 181 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 307 mg sodium, 26 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until almost tender.
2. Drain.
3. In a bowl, combine the remaining ingredients.
4. Add potatoes and toss to coat.
5. Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
6. Bake at 450° for 30-35 minutes or until potatoes are tender and golden brown, stirring once.
Nutrition Information:
covered percent of daily need
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