Show Subscription Form




Easy Roasted Vegetables Recipe
Easy Roasted Vegetables Recipe photo by Taste of Home

Easy Roasted Vegetables Recipe

Publisher Photo
Try a tasty shortcut to full-roasted flavor with this versatile, down-home side dish from Amelia Sunderland in Nashville, Tennessee.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 2 servings

Ingredients

  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 5 large fresh mushrooms, quartered
  • 1 small green pepper, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 5 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

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.

Directions

  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. Drain.
  2. 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 2 Fall 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.

Reviews for Easy Roasted Vegetables

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image