Trying to eat more veggies? Here's a tasty way to share them, oven-roasted style, with family.
medium unpeeled baking potatoes, cut into 1-inch chunks (1 1/3 cups)
medium unpeeled sweet potato, cut into 1-inch chunks (1 cup)
medium onions, each cut into 12 wedges
cup fat-free Italian dressing
teaspoon ground red pepper (cayenne)
medium bell pepper, cut into 1-inch squares
Move oven rack to position slightly above middle of oven. Heat oven to 500ºF.
Generously spray rectangular pan, 13x9x2 inches, with cooking spray. Place baking potatoes, sweet potato and onions in pan. Mix dressing and red pepper; pour over vegetables. Cover and bake 10 minutes.
Stir bell pepper into vegetables. Cover and bake 5 minutes; stir vegetables. Bake uncovered 10 minutes longer.
Ground red pepper is a ground hot red chile pepper. For milder flavor, use 1/4 teaspoon ground black pepper.
Roasting the baking potatoes and sweet potato with their skins saves time and nutrients. You get more fiber, iron, calcium and B vitamins in unpeeled potatoes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.