Roasted Vegetables

Name: Roasted Vegetables Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 4 cups of zucchini cut into 1 to 2-inch chunks; 5 large carrots cut into 1 to 2-inch chunks; 30 brussels sprouts cut in half; 4 medium potatoes cut into 1 to 2-inch chunks; 4 medium onions cut into 1 to 2-in chunks; 2 tbsp olive oil; 2 tbsp dried oregano; Cooking spray

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 6

Ingredients

4 cups of zucchini, cut into 1 to 2-inch chunks5 large carrots cut into 1 to 2-inch chunks30 brussels sprouts cut in half4 medium potatoes cut into 1 to 2-inch chunks4 medium onions cut into 1 to 2-in chunks2 tbsp olive oil2 tbsp dried oreganoCooking spray

Directions

Spray the bottom of a 9 X 11 roasting pan or larger with cooking spray. Add all the cut up vegetables to the pan and stir to mix them and spread them over the bottom of the roasting pan. Drizzle all with olive oil. Sprinkle dried oregano over all, cover with aluminum foil. Roast in 425 degree oven for about 1 hour or more. Lift the foil to stir once in a while and cover back up. Uncover for about the last 15 minutes to finish browning. Remove from the over and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user GETTO140.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 261.6
Total Fat: 5.2 g
Cholesterol: 0.0 mg
Sodium: 79.5 mg
Total Carbs: 50.1 g
Dietary Fiber: 11.4 g
Protein: 8.3 g

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