Roasted Vegetables
(17)
  • Number of Servings: 2
Ingredients
One medium sized potato, scrubbed and cut into 8ths1/2 cup yam, cut in chunksOne large parsnip peeled and cut into chunksOne medium onion cut into 8ths4 portabello mushrooms brushed clean and cut in half1 tablespoon of olive oil2 garlic cloves, crushed or finely choppedSalt and Pepper to taste
Directions
Place prepared vegetables in a large roasting pan, drizzle with olive oil.
Shake the veggies around in the oil and garlic.
Sprinkle with salt and pepper to taste.
Baked in center of oven at 400*F until vegetables are tender.
Shake veggies around a few times while cooking.

Number of Servings: 2

Recipe submitted by SparkPeople user MILLY61.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 273.4
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 21.1 mg
  • Total Carbs: 48.8 g
  • Dietary Fiber: 8.2 g
  • Protein: 6.0 g

Member Reviews
  • NO-41_RAZZYS_PL
     The peppers, squash, zucchini, carrots, broccoli, and cauliflower, are gr8 veggies too.
    Portabello mushrooms added later with extra garlic, lemon juice or lemon pepper and broiled for crisp texture sounds like a nice way to finish its lip smakin' goodness too! Thanks for sharing! - 1/25/09
  • BASEBALLMOM024
     Very easy, very good. I used broccoli, asparagas, carrots, zucchini, and mushrooms...sprinkled a little cheese on at the end. - 2/25/11
  • GRIFF963
     Loved it. Added a few red pepper flakes. Thanks for sharing - 2/4/11
  • NODUH60
     I had to adjust this to what i had in the house but i liked it and will be using this again with different variations - 4/16/09
  • RETIREDANDTHIN
     Fabulous! - 1/16/09
  • YELLOWROSIE
     Sounds good enough to try! 080910 - 9/10/08
  • XAVTAY
     seems like an easy recipe
    - 8/27/08
  • CD3381951
     This will be a good recipe for fall. Sounds delicious, and a good way to eat vegetables. - 8/27/08
  • DONNAC228
     I love roasted veggies and use a wide variety, including caulifleur. I like that cooked till it's browned, it's a delicious addition. - 8/27/08
  • LOUISEG4
     use cooking spray and add other veggies to the mix - 8/27/08
  • RABBITAQUI
     ? - 8/27/08
  • TEXASGIGI
     Roasted veggie are a favorite. I also make them using broccoli, celery, carrots and a liberal sprinkle of fennel seed. - 8/27/08
  • BETTYBEEP
     This is yummy. Jo-Dough, I think the reason it says cook till tender is due to oven variations as well as the preferences of different people. ie: my hubby wants mush and I like crispy, so I would remove mine and let his continue cooking. TY for this healthy recipe Milly 61 - 8/27/08
  • PROPERTY-OF-DDD
     Roasted vegies is a favorite of mine. I add carrot & would use olive oil spary. It is not possible to use too much garlic (lol) & rosemary can be a nice addition to the flavor.The portabellos sound great, but I would add them about half way thru baking. Thanks for sharing a tastey & versatile dish! - 8/27/08
  • ELLIEANDPAUL
     Absolutely delicious. Had a hard time watching my portion control it was just that good... :) - 8/27/08
  • JO-DOUGH
     When I read a recipe that says "bake/cook until tender", I wonder why there isn't some sort of guideline as to the timing. 15 minutes? 20 to 30? I've roasted vegetables and know the difference between root types and moisty squash types, and cook accordingly, but I still like timing guidelines. - 8/27/08
  • HYDRATE
     I add extra garlic and the juice of half a lemon to the veggies - it just adds that little extra flavour. For veggies I also add carrots and zucchinni. Delicious. I freeze leftovers to eat another time. It doesn't tast quite the same as fresh - but it is still good. Yummy!!! - 8/27/08
  • SASSYCHRIS1952
     I saved this to my favorites! - 8/27/08
  • PUNKYPA
     Sounds good. - 8/27/08
  • NANCYSPOMS
     very good BUT I made it with cooking spray. that has no calories and no fat. works better for an ALLI Dieter!! - 8/27/08
  • SCHWINNER!
     Sounds great! I'm still doing the summer version of this (peppers, onions, squash, zucchini), but when it cools off, I plan on trying some root veggies I've avoided before, like parsnips! I'll definitelyt ry this! - 8/27/08
  • BECKY49
     I make this all the time. - 8/27/08
  • LWALKER2
     Excellent! - 3/29/07
  • VEGGIEBELLE
     Very easy. I added a couple of extra cloves of garlic to roast alongside the veggies - yum! - 3/19/07



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