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 min
  • Total Time 40 min
  • Servings 10

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
130mg
130%;
Total Carbohydrate
16g
16%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
20%;
Calcium
0%;
Iron
6%;
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.