Roasted Potatoes and Veggies
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 216.1
- Total Fat: 9.5 g
- Cholesterol: 16.9 mg
- Sodium: 371.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.7 g
- Protein: 6.9 g
View full nutritional breakdown of Roasted Potatoes and Veggies calories by ingredient
Introduction
I also use Lemon Pepper and Steakhouse Seasoning with the ingredients. I also use Lemon Pepper and Steakhouse Seasoning with the ingredients.Number of Servings: 4
Ingredients
-
4-5 small red potatoes
10 pieces cauliflower
15-20 small baby carrots or 12 medium
1/3 cup onion, slivered
Approx. 2 T butter
2 T Light Ranch
2-3 slices American cheese
Lemon Pepper
Steakhouse Seasoning
Directions
Preheat oven to 425 degrees.
You can peel potatoes or not. Cut into small pieces. Add to casserole dish.
Add carrots and onion.
Dab butter on each vegetable piece.
Drizzle ranch on top.
Season with lemon pepper and steakhouse seasoning to taste.
Tear cheese slices and place on top.
Cover with aluminum foil and bake for 50-60 minutes, depending on how soft/crunchy you want the vegetables.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JKHOWE.
You can peel potatoes or not. Cut into small pieces. Add to casserole dish.
Add carrots and onion.
Dab butter on each vegetable piece.
Drizzle ranch on top.
Season with lemon pepper and steakhouse seasoning to taste.
Tear cheese slices and place on top.
Cover with aluminum foil and bake for 50-60 minutes, depending on how soft/crunchy you want the vegetables.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JKHOWE.