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 Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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