Roasted Vegetables

Pick packaged baby-cut carrots that are all about the same size so they cook evenly and are done at the same time.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 70
Fat 2g
Saturated Fat 0g
Sodium 135mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 70
Calories from Fat: 20),

% Daily Value

Total Fat: 2g; 2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 135mg; 135%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 15%;
Calcium: 0%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 15 min
Total Time 45 min
Servings 10

Ingredients

2: tablespoons olive or canola oil

1/2: teaspoon salt

1/8: teaspoon pepper

1: clove garlic, finely chopped

1: cup baby-cut carrots

6: small red potatoes, cut into fourths

2: small onions, cut into 1/2-inch wedges

1: small red bell pepper, cut into 1-inch pieces

1: medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices

1: cup grape tomatoes or cherry tomatoes

Directions

1 Heat oven to 450°F.
2 In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
3 Bake uncovered 20 to 25 minutes, stirring once.
4 Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender and starting to brown.

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We calculated the nutrition of this recipe at the time it was created on 06/17/2011. NOTE: We do not include optional ingredients in our calculations.