Simply Roasted Vegetables and Potatoes

Simply Roasted Vegetables and Potatoes requires approximately 55 minutes from start to finish. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 4 and costs 62 cents per serving. This side dish has 178 calories, 6g of protein, and 4g of fat per serving. This recipe from For the Love of Cooking requires broccoli florets, carrots, garlic powder, and olive oil. 163 people have tried and liked this recipe. With a spoonacular score of 100%, this dish is spectacular. Roasted Sweet Potatoes and Vegetables, Oven-Roasted Potatoes and Vegetables, and CHICKEN CACCIATORE with ROASTED VEGETABLES and POTATOES are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 cup of broccoli florets

4 carrots, diced

Garlic powder, to taste

1 tbsp olive oil

Sea salt and freshly cracked pepper, to taste

1/2 sweet yellow onion, diced

4 Yukon gold potatoes, diced

Equipment:

glass baking pan

baking pan

oven

Cooking instruction summary:

Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.Toss the diced potatoes, carrots, and onion together with the olive oil in the prepared baking dish then season with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the oven and roast for 30 minutes. Remove from the oven then add the broccoli and stir together. Roast for an additional 15 minutes or until all of the veggies are fork tender. Taste and re-season with sea salt, freshly cracked pepper, and garlic powder, to taste, if needed. Serve and enjoy.

 

Step by step:


1. Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.Toss the diced potatoes, carrots, and onion together with the olive oil in the prepared baking dish then season with sea salt, freshly cracked pepper, and garlic powder, to taste.

2. Place into the oven and roast for 30 minutes.

3. Remove from the oven then add the broccoli and stir together. Roast for an additional 15 minutes or until all of the veggies are fork tender. Taste and re-season with sea salt, freshly cracked pepper, and garlic powder, to taste, if needed.

4. Serve and enjoy.


Nutrition Information:

Quickview
210k Calories
5g Protein
3g Total Fat
40g Carbs
100% Health Score
Limit These
Calories
210k
11%

Fat
3g
6%

  Saturated Fat
0.57g
4%

Carbohydrates
40g
14%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
256mg
11%

Get Enough Of These
Protein
5g
11%

Vitamin A
10336IU
207%

Vitamin C
58mg
71%

Vitamin K
36µg
35%

Vitamin B6
0.69mg
35%

Potassium
1038mg
30%

Fiber
6g
26%

Manganese
0.44mg
22%

Phosphorus
149mg
15%

Folate
57µg
14%

Vitamin B1
0.21mg
14%

Magnesium
54mg
14%

Vitamin B3
2mg
13%

Copper
0.24mg
12%

Iron
1mg
11%

Vitamin B5
0.84mg
8%

Vitamin E
1mg
7%

Vitamin B2
0.12mg
7%

Calcium
56mg
6%

Zinc
0.85mg
6%

Selenium
1µg
3%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

Chuck Norris can make a banana split.

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