Oven-Roasted Vegetables

Oven-Roasted Vegetables

Trying to eat more veggies? Here's a tasty way to share them, oven-roasted style, with family.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

6

servings

2
medium unpeeled baking potatoes, cut into 1-inch chunks (1 1/3 cups)
1
medium unpeeled sweet potato, cut into 1-inch chunks (1 cup)
2
medium onions, each cut into 12 wedges
1/3
cup fat-free Italian dressing
1/4
teaspoon ground red pepper (cayenne)
1
medium bell pepper, cut into 1-inch squares
  1. Move oven rack to position slightly above middle of oven. Heat oven to 500ºF.
  2. 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.
  3. Stir bell pepper into vegetables. Cover and bake 5 minutes; stir vegetables. Bake uncovered 10 minutes longer.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know
Ground red pepper is a ground hot red chile pepper. For milder flavor, use 1/4 teaspoon ground black pepper.
Did You Know
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:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 175mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 3g,
  • Protein 2g;
Percent Daily Value*:
    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.