Roasted Potatoes and Vegetables
- Number of Servings: 4
Ingredients
1 1/4 large sweet potato(es)1 1/4 medium uncooked red potatoes1 cup(s) zucchini1 cup(s) frozen sliced summer squash1 Tbsp olive oil1 Tbsp fresh lime juice1 Tsp cayenne pepper1 Tbsp of rosemary1 serving(s) Philadelphia Cooking Cream - my new favorite cooking ingredient -
Preheat the oven at 450 degrees.
Wash the potatoes and vegetables. Then cut the potatoes and vegetables in four and put them in a deep bowl.
With all the vegetables and potatoes in the bowl, add 1 tablespoon of olive oil, the juice of one lime, rosemary, cayenne pepper and the cream. Cover all the vegetables and potatoes with the mixture.
Spray a oven pan with cooking spray and pour the vegetables and potatoes coated in the mixture.
Cook for 25 mins or until potatoes are tender.
Serve with chicken or fish, and enjoy!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JUSTONECUPCAKE.
Wash the potatoes and vegetables. Then cut the potatoes and vegetables in four and put them in a deep bowl.
With all the vegetables and potatoes in the bowl, add 1 tablespoon of olive oil, the juice of one lime, rosemary, cayenne pepper and the cream. Cover all the vegetables and potatoes with the mixture.
Spray a oven pan with cooking spray and pour the vegetables and potatoes coated in the mixture.
Cook for 25 mins or until potatoes are tender.
Serve with chicken or fish, and enjoy!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JUSTONECUPCAKE.
Nutritional Info Amount Per Serving
- Calories: 171.8
- Total Fat: 5.5 g
- Cholesterol: 7.5 mg
- Sodium: 140.9 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 5.3 g
- Protein: 4.7 g
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