Roasted Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Red Bliss Potatoes - 28oz bagBaby Carrots - 16oz bag1 Vidalia 6 Garlic Cloves1 Packet Lipton Onion Soup Mix4 tbsp Olive Oil3 tbsp Lemon Juice1/2 tsp crushed Dried Rosemary
Pre-heat oven to 450. Cut onion into wedges, cut garlic in quarters. Place all veggies onto baking sheet. Mix in a small bowl, soup mix, olive oil, lemon juice, and rosemary. Pour over veggies, and toss to coat. I find it easiest to use my hands at this point. Bake approx. 30 min, until potatoes are tender and veggies have browned. I toss it on the pan just out of the oven, with a little sea salt and fresh cracked back pepper.
Serving Size: serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user BECCAGJ.
Serving Size: serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user BECCAGJ.
Nutritional Info Amount Per Serving
- Calories: 270.0
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 491.2 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.4 g
- Protein: 0.2 g
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