Jamie's Oven Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
20 Baby Carrots1 Medium Onion, peeled and cut into chunks4 Baby Red Potatoes, washed and quartered12 Medium Mushrooms washed12 Asparagus Spears washed (pencil size, about the first 5"1 Medium Zuchinni, washed and cut into 1 -1 1/2" chunks2 cloves of garlic, pressed or mincedOlive Oil Cooking Spray, just enough to LIGHTLY coat everythingBalsamic Vinegar, about 2 TbspCrazy Salt, to tasteBlack Pepper, to tasteDried thyme leaves, about 2 tsp2 Tbsp Kraft Three Cheese Parmesan Cheese
Pre-Heat Oven to 400°F
Once all Vegetables are prepped,(washed and cut) put them in a large mixing bowl. Lightly spray with Olive Oil Cooking Spray and add all seasonings and toss to evenly coat.
Remove the potatoes and place on a Non-Stick Foil Lined Sheet Pan and bake for 15 minutes.
Remove sheet pan from oven (using pot holders) add remaining vegetables and cook 30 more minuted or until all is tender.
Remove from oven (using pot holders) and let cool 5 minutes before serving
Serving Size: Makes 4 Healthy Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JMW65483.
Once all Vegetables are prepped,(washed and cut) put them in a large mixing bowl. Lightly spray with Olive Oil Cooking Spray and add all seasonings and toss to evenly coat.
Remove the potatoes and place on a Non-Stick Foil Lined Sheet Pan and bake for 15 minutes.
Remove sheet pan from oven (using pot holders) add remaining vegetables and cook 30 more minuted or until all is tender.
Remove from oven (using pot holders) and let cool 5 minutes before serving
Serving Size: Makes 4 Healthy Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JMW65483.
Nutritional Info Amount Per Serving
- Calories: 286.1
- Total Fat: 15.5 g
- Cholesterol: 1.1 mg
- Sodium: 197.8 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 6.5 g
- Protein: 12.0 g
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