Roasted Potatoes and Harvest Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
4 large red potatoes, cubed2 cloves garlic, minced1 Tbsp season salt1 tsp cracked pepper3 Tbsp olive oil2 Harvest blend vegetable steamer bags, steamed1 small can mushrooms, drained
Preheat oven to 425 degrees. Toss potatoes in olive oil, pepper and season salt to coat. Put in a baking dish and roast for 25 minutes. Stir potatoes and roast again another 15 to 20 minutes, until potatoes are golden. Steam veggies in bag in the microwave while potatoes are cooking.
Remove from oven, turn oven off. In a large bowl, add mushrooms and steamed vegetables. Fold in roasted potatoes to mix. Top with cracked pepper and serve.
Makes 6-8 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user HEAVENSSHADOW.
Remove from oven, turn oven off. In a large bowl, add mushrooms and steamed vegetables. Fold in roasted potatoes to mix. Top with cracked pepper and serve.
Makes 6-8 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user HEAVENSSHADOW.
Nutritional Info Amount Per Serving
- Calories: 220.8
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 518.2 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 1.6 g
- Protein: 4.8 g
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