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:

Quickview
244k Calories
6g Protein
7g Total Fat
40g Carbs
50% Health Score
Limit These
Calories
244k
12%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
40g
14%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
334mg
15%

Get Enough Of These
Protein
6g
13%

Vitamin C
54mg
66%

Potassium
1256mg
36%

Vitamin B6
0.6mg
30%

Copper
0.52mg
26%

Manganese
0.52mg
26%

Vitamin B3
4mg
24%

Fiber
5g
20%

Phosphorus
199mg
20%

Vitamin B2
0.32mg
19%

Vitamin B1
0.26mg
17%

Vitamin B5
1mg
15%

Magnesium
58mg
15%

Folate
53µg
13%

Vitamin K
13µg
13%

Iron
2mg
12%

Selenium
7µg
11%

Vitamin E
1mg
8%

Zinc
1mg
8%

Calcium
42mg
4%

Vitamin A
155IU
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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