Oven Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 medium unpeeled baking potatoes, cut into 1 inch chunks1 medium unpeeled sweet potato, cut into 1 inch chunks2 medium onions, cut cross wise in half, then cut into wedges1/3 cup fat free italian dressing1/4 teaspoon ground red pepper(cayenne)1 medium bell pepperAnd then I added:1 cup baby carrots2 cups broccoli florets1 cup cauliflower
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.
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.
Nutritional Info 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
Member Reviews