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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 254.5
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.4 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 6.4 g
  • Protein: 4.7 g

View full nutritional breakdown of Roasted \potatoes and Vegies calories by ingredient
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Roasted \potatoes and Vegies

Submitted by: 33ALLUNA

Introduction

I make this all the time but need to have a calorie count. This resipe is versitile to whatever vegetable or seasoning you want to add. Play around with it and see. I hope you enjoy. I make this all the time but need to have a calorie count. This resipe is versitile to whatever vegetable or seasoning you want to add. Play around with it and see. I hope you enjoy.
Number of Servings: 4

Ingredients

    4 Potatoes (can be new baby potatoes and about 8-10 cut in half)
    20 baby carrots
    2 celery stalks chopped
    20 Fresh onion rings
    2 tbsp Extra virging olive oil
    2 tsp Mrs Dash (Herb and garlic)

Directions

Depending on the potato, I usually peel it and cut into bite-sized chunks. However there are the baby potatoes that work really well with this and I would not peel them. I would cut baby potato in half though. Wash them and put into baking dish.
Cut the celery into chunks as well and add to the potatoes into a casserole dish. Add the remainder of vegetables. Sprinkle with Mrs. Dash and the olive oil. Stir to coat with oil and spice. Cover and put into a 350C oven for about 90 min or until tender. These shouldnít dry out but if they do add a tiny bit of water or turn heat down. I serve with sour cream or these are great as is.


Serving Size: Depends on how much the boy eats this will serve 4 easy and maybe leftovers as well. I have about 1 cup

Number of Servings: 4

Recipe submitted by SparkPeople user 33ALLUNA.






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