Oven Roasted Veggies
Oven Roasted Veggies requires roughly 45 minutes from start to finish. This side dish has 124 calories, 5g of protein, and 4g of fat per serving. This recipe serves 4 and costs $1.65 per serving. 28 people have tried and liked this recipe. If you have asparagus, red bell pepper, carrot, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It is brought to you by Slender Kitchen. With a spoonacular score of 99%, this dish is amazing. Similar recipes include Oven-Roasted Veggies, EASY Oven Roasted Veggies, and Seasoned Oven Roasted Veggies.
Servings: 4
Ingredients:
1 bunch asparagus, sliced
1 cup baby Portobello mushrooms
1/4 teaspoon freshly ground black pepper
1 carrot, sliced thinly on the diagonal
1 tablespoon olive oil
1 large potato
1 red pepper, sliced
1 red onion, sliced
2 sprigs rosemary
1/2 teaspoon salt
2 sprigs thyme
1 yellow pepper, sliced
Equipment:
oven
microwave
baking sheet
bowl
frying pan
Cooking instruction summary:
Preheat the oven to 425 degrees.Place your potatoes on a microwave safe dish and par-cook for 4-8 minutes depending on the size of the potatoes and your microwave. You want the potato to be soft enough that you can easily pierce it with a fork, but not soggy. Let it cool and slice it into cubes.In a large bowl toss together all of the vegetables and potato with the olive oil, salt, pepper, rosemary, and thyme.Arrange on a baking sheet sprayed with non fat cooking in a single layer and roast for 15-20 minutes until everything is browned and crispy. Shake the pan once or twice during roasting. Taste before serving and add any needed salt and pepper.
Step by step:
1. Preheat the oven to 425 degrees.
2. Place your potatoes on a microwave safe dish and par-cook for 4-8 minutes depending on the size of the potatoes and your microwave. You want the potato to be soft enough that you can easily pierce it with a fork, but not soggy.
3. Let it cool and slice it into cubes.In a large bowl toss together all of the vegetables and potato with the olive oil, salt, pepper, rosemary, and thyme.Arrange on a baking sheet sprayed with non fat cooking in a single layer and roast for 15-20 minutes until everything is browned and crispy. Shake the pan once or twice during roasting. Taste before serving and add any needed salt and pepper.
Nutrition Information:
covered percent of daily need
