Roasted Veggies

Roasted Veggies
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 270.0
  • Total Fat: 11.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 491.2 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 0.2 g

View full nutritional breakdown of Roasted Veggies calories by ingredient


Introduction

Oven roasted potatoes, onions, & carrots with garlic and olive oil. Adding celery would be good, I just happened to be out today. Also very good with fennel. Oven roasted potatoes, onions, & carrots with garlic and olive oil. Adding celery would be good, I just happened to be out today. Also very good with fennel.
Number of Servings: 5

Ingredients

    Red Bliss Potatoes - 28oz bag
    Baby Carrots - 16oz bag
    1 Vidalia
    6 Garlic Cloves
    1 Packet Lipton Onion Soup Mix
    4 tbsp Olive Oil
    3 tbsp Lemon Juice
    1/2 tsp crushed Dried Rosemary

Directions

Pre-heat oven to 450. Cut onion into wedges, cut garlic in quarters. Place all veggies onto baking sheet. Mix in a small bowl, soup mix, olive oil, lemon juice, and rosemary. Pour over veggies, and toss to coat. I find it easiest to use my hands at this point. Bake approx. 30 min, until potatoes are tender and veggies have browned. I toss it on the pan just out of the oven, with a little sea salt and fresh cracked back pepper.

Serving Size: serves 5

Number of Servings: 5

Recipe submitted by SparkPeople user BECCAGJ.