Easy Roasted Vegetables Recipe

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

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

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

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 2 Fall 2006, p54

Nutritional Facts

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

  • 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
  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

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