roasted vegetables
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.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user OLDCANUCK.