Roasted Potatoes and Vegetables

Roasted Potatoes and Vegetables
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.8
  • Total Fat: 5.5 g
  • Cholesterol: 7.5 mg
  • Sodium: 140.9 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Roasted Potatoes and Vegetables calories by ingredient
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Number of Servings: 4


    1 1/4 large sweet potato(es)
    1 1/4 medium uncooked red potatoes
    1 cup(s) zucchini
    1 cup(s) frozen sliced summer squash
    1 Tbsp olive oil
    1 Tbsp fresh lime juice
    1 Tsp cayenne pepper
    1 Tbsp of rosemary
    1 serving(s) Philadelphia Cooking Cream - my new favorite cooking ingredient -


Preheat the oven at 450 degrees.

Wash the potatoes and vegetables. Then cut the potatoes and vegetables in four and put them in a deep bowl.

With all the vegetables and potatoes in the bowl, add 1 tablespoon of olive oil, the juice of one lime, rosemary, cayenne pepper and the cream. Cover all the vegetables and potatoes with the mixture.

Spray a oven pan with cooking spray and pour the vegetables and potatoes coated in the mixture.

Cook for 25 mins or until potatoes are tender.

Serve with chicken or fish, and enjoy!

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user JUSTONECUPCAKE.

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