Roasted veggies make a great and easy lunch, or add a special flair to any holiday meal.
Roasted Holiday Veggies
Yield: 2 quarts
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 120 kcal
Ingredients
PREHEAT oven to 400F
PLACE in uncovered casserole dish
- 1 lb baby carrots washed and trimmed
- 1 lb red potatoes cut in wedges
- 3 Tbsp extra virgin olive oil optional
- 1/2 cup water
ADD later
- 8 oz portabella mushrooms halved
SPRINKLE as desired
- 1 tsp salt
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 tsp rosemary
Instructions
-
STIR together with a wood spoon.
-
PLACE oven rack in center of oven.
-
BAKE uncovered at 400F for 20 minutes.
-
ADD portabella mushrooms
-
STIR and BAKE for another 20 minutes or until desired softness has been reached.
-
STIR again and serve or cool.
Nutrition Facts
Roasted Holiday Veggies
Amount Per Serving (1 cup)
Calories 120
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 350mg15%
Potassium 519mg15%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 7819IU156%
Vitamin C 7mg8%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.