roasted vegetables

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 489.2
  • Total Fat: 29.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 341.8 mg
  • Total Carbs: 56.3 g
  • Dietary Fiber: 12.2 g
  • Protein: 12.5 g

View full nutritional breakdown of roasted vegetables calories by ingredient


Introduction

Easy one pan meal. Throw a chicken breast or a couple of thighs in with the vegetables if you want and cook all together, drizzled with the salad dressing. Easy one pan meal. Throw a chicken breast or a couple of thighs in with the vegetables if you want and cook all together, drizzled with the salad dressing.
Number of Servings: 1

Ingredients

    5.2 oz Potato Yukon Gold 1 Potato 5 Oz (by 69FOOD)
    1 cup Brussels sprouts, fresh
    1 large (7-1/4" to 8-1/2" long) Carrots, raw
    1 small Onions, raw
    1 cup, pieces or slices Mushrooms, fresh
    0.5 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
    2 tbsp Extra Virgin Olive Oil
    1 tbsp Lemon juice
    2 tsp President's Choice Prepared Dijon Mustard
    1 clove Garlic

Directions

Use baby potatoes. Cut the potatoes, brussels sprouts in half, quarter the carrots and onions, slice the mushrooms and peppers. Make a dressing of the olive oil, lemon juice, mustard, and garlic. Place the cut up vegetables on parchment paper covered cookie sheet, drizzle with dressing and cook in a preheated 425 F oven for 35 minutes.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user OLDCANUCK.