Olive Oil Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Sweet Potato diced1 Rustic Potato diced1 Large Bell pepper Cut into big pieces1 onion - quartered1 yellow squash or Zuchhini - Diced1 Tbsp olive oilDash of the followingRosemaryThymePepperSaltCayenne Pepper
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.
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.
Nutritional Info 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
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