Rosemary Roasted, Potatoes, Onions and Bell Pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 pound russet potatoes1 large sweet onion1 large bell pepper1/2 tsp each garlic powder, mrs dash table blend, ground rosemary, sea salt, and black pepper2 tbsp olive oil
Pre-heat oven to 375. Wash potatoes, onion and pepper. Cut into bite size pieces.
In large mixing bowl add vegetables, toss with olive oil and spices.
Bake for 20 minutes, stir vegetables, bake another 20-25 until potatoes arefork tender.
Serving Size: Makes 6-1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALANSBUTTERBEAN.
In large mixing bowl add vegetables, toss with olive oil and spices.
Bake for 20 minutes, stir vegetables, bake another 20-25 until potatoes arefork tender.
Serving Size: Makes 6-1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALANSBUTTERBEAN.
Nutritional Info Amount Per Serving
- Calories: 200.7
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 211.6 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 4.9 g
- Protein: 4.3 g
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