Roasted Potatoes and Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4-5 small red potatoes10 pieces cauliflower15-20 small baby carrots or 12 medium1/3 cup onion, sliveredApprox. 2 T butter2 T Light Ranch2-3 slices American cheeseLemon PepperSteakhouse Seasoning
Preheat oven to 425 degrees.
You can peel potatoes or not. Cut into small pieces. Add to casserole dish.
Add carrots and onion.
Dab butter on each vegetable piece.
Drizzle ranch on top.
Season with lemon pepper and steakhouse seasoning to taste.
Tear cheese slices and place on top.
Cover with aluminum foil and bake for 50-60 minutes, depending on how soft/crunchy you want the vegetables.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JKHOWE.
You can peel potatoes or not. Cut into small pieces. Add to casserole dish.
Add carrots and onion.
Dab butter on each vegetable piece.
Drizzle ranch on top.
Season with lemon pepper and steakhouse seasoning to taste.
Tear cheese slices and place on top.
Cover with aluminum foil and bake for 50-60 minutes, depending on how soft/crunchy you want the vegetables.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JKHOWE.
Nutritional Info Amount Per Serving
- Calories: 216.1
- Total Fat: 9.5 g
- Cholesterol: 16.9 mg
- Sodium: 371.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.7 g
- Protein: 6.9 g
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