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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 61.2
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.0 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.1 g

View full nutritional breakdown of Oven Roasted Vegetables calories by ingredient
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Oven Roasted Vegetables

Submitted by: WALKIETALKIE

Introduction

The original recipe stopped with potatoes, onion and green pepper. As I started putting this together, I started throwing in all the veggies that I could find in my fridge. It messed up the cooking time, but it is definitely yummy. The key is to cook the hard veggies until they are fork tender without burning the green pepper. So hold that out until near the end. The original recipe stopped with potatoes, onion and green pepper. As I started putting this together, I started throwing in all the veggies that I could find in my fridge. It messed up the cooking time, but it is definitely yummy. The key is to cook the hard veggies until they are fork tender without burning the green pepper. So hold that out until near the end.
Number of Servings: 12

Ingredients

    2 medium unpeeled baking potatoes, cut into 1 inch chunks
    1 medium unpeeled sweet potato, cut into 1 inch chunks
    2 medium onions, cut cross wise in half, then cut into wedges
    1/3 cup fat free italian dressing
    1/4 teaspoon ground red pepper(cayenne)
    1 medium bell pepper

    And then I added:
    1 cup baby carrots
    2 cups broccoli florets
    1 cup cauliflower

Directions

Move the oven rack to position slightley above the middle of oven. Heat oven to 500 degrees.

Generously spray a rectangular pan with cooking spray. Place baking potatoes, sweet potatoes, onion, cauliflower, broccoli and carrots in pan.

Mix dressing and red pepper; pour over vegetables. Cover and bake 10-20 minutes. Depending on the amount of vegetables you are cooking. You should feel some heat coming off of these vegetables. Once the vegetables begin to roast, pull the cover off and bake until the potatoes are fork tender. Again, depending on the amount of vegetables you are cooking, this may take up to an hour more. Stir occassionally to keep them from sticking to pan. Add water if necessary.

When potatoes are fork tender, stir in bell peppers, cover and bake 5 minutes, then uncover, stir and bake an additional 10 minutes.

This dish requires a bit of baby-sitting but the vegetables are a nice side dish and we have plenty for left overs for lunches. Yum.


Makes 12 servings 1/2 to 1 cup.

Number of Servings: 12

Recipe submitted by SparkPeople user WALKIETALKIE.






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