Oven-Roasted Vegetables

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

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 6

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
175mg
175%;
Total Carbohydrate
21g
21%
(Dietary Fiber
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
42%;
Vitamin C
24%;
Calcium
2%;
Iron
4%;
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.