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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.1
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.4 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Olive Oil Roasted Vegetables calories by ingredient
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Olive Oil Roasted Vegetables

Submitted by: SHELBSYD

Introduction

This is such a great way to use up any veggies you have, just add a little seasoning, olive oil and bam bake in the oven and oh so good! This is such a great way to use up any veggies you have, just add a little seasoning, olive oil and bam bake in the oven and oh so good!
Number of Servings: 6

Ingredients

    1 Sweet Potato diced
    1 Rustic Potato diced
    1 Large Bell pepper Cut into big pieces
    1 onion - quartered
    1 yellow squash or Zuchhini - Diced
    1 Tbsp olive oil

    Dash of the following
    Rosemary
    Thyme
    Pepper
    Salt
    Cayenne Pepper

Directions

Preheat oven to 425

Cut all the vegetables into the same size pieces, so it cooks eveninly, however white potatoes takes the longest, so cut them a pinch smaller.

Place all the vegetables on a baking sheet. Sprinkle with your olive oil, then all your seasonings. Mix together with your hands and spread out on baking sheet.

Put into oven for 20 minutes. Flip them over and bake for another 30 minutes. Just check them the last 10 minutes for check tenderness. Once you can sink the fork through them, there done.

Serve as a side dish or even as a meal! You can add melted butter on top if you like, but I prefer not to.

Enjoy!



Number of Servings: 6

Recipe submitted by SparkPeople user SHELBSYD.






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