Roasted Rainbow Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups red onion cut in small wedges2 cups raw broccoli florets2 cups sliced yellow bell pepper (one medium to large pepper)2 cups baby carrots2 cups cherry tomatoes3 - 4 tablespoons olive oilSalt, pepper, garlic powderA package of fresh thyme sprigs
Preheat oven to 400. Line a good sized baking tray (or cookie sheet with sides) with baking parchment.
Starting with the red onion, place each vegetable separately into a large zip lock bag, and add 2 teaspoons of olive oil. Mix the oil and veggies around and line up on the prepared baking sheet. Using the same bag, do the same with the broccoli and then the rest of the veggies, lining them up across the baking sheet.
Sprinkle with salt, pepper, garlic powder, and fresh thyme leaves. Bake at 400 for about 30 minutes or until done. Use the convection setting if possible.
Serving Size: Divide recipe into 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.
Starting with the red onion, place each vegetable separately into a large zip lock bag, and add 2 teaspoons of olive oil. Mix the oil and veggies around and line up on the prepared baking sheet. Using the same bag, do the same with the broccoli and then the rest of the veggies, lining them up across the baking sheet.
Sprinkle with salt, pepper, garlic powder, and fresh thyme leaves. Bake at 400 for about 30 minutes or until done. Use the convection setting if possible.
Serving Size: Divide recipe into 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 114.0
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 48.1 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 5.2 g
- Protein: 3.6 g
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