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Easy Roasted Vegetables Recipe

Easy Roasted Vegetables Recipe

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. YIELD: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

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.

Nutritional Facts

1-1/2 cup: 181 calories, 7g fat (1g saturated fat), 0mg cholesterol, 307mg sodium, 26g carbohydrate (3g sugars, 4g fiber), 5g protein Diabetic Exchanges:1-1/2 starch, 1 fat

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