Roasted Vegetables

Roasted Vegetables

Carrots, potatoes, onions, bell pepper, zucchini and tomatoes come together in this easy side dish that's roasted to perfection.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

10

servings

3
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped
1
cup baby-cut carrots
6
small red potatoes, cut into fourths
2
small onions, cut into 1/2-inch wedges
1
small red bell pepper, cut into 1-inch pieces
1
medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1
cup grape tomatoes or cherry tomatoes
  1. Heat oven to 450°F.
  2. In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
  3. Roast uncovered 20 minutes, stirring once.
  4. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender and starting to brown.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Pick packaged baby-cut carrots that are all about the same size so they cook evenly and are done at the same time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 130mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 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;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.