Monday, October 15, 2012

Roasted Veggies

Just a quick and simple side dish for your fall loving family!  This is a beautiful dish for the holidays, or a tasty add on to a meal during the week.

Serving:  6  Size: about 1 cup Calories: 169 Fat: 2.7g Carbs: 33.8g (Veggie carbs the best kind!) Fiber: 6.2g Protein: 4.4g Sugar: 4.2g Healthy Facts: Low saturated fat, No cholesterol, High in: fiber, potassium, vitamin B6, Very High in: vitamin A and Vitamin C!


  • 5 russet potatoes
  • 2 large carrots
  • about 10 brussel sprouts
  • 1 Tbsp. olive oil
  • 1 small onion sliced
  • Spices: 1/4 tsp. of each
    • pepper
    • salt
    • red pepper flakes (can be omitted to reduce heat)
    • parsley
    • garlic powder
    • onion powder
    • thyme

Get Cooking:

Simply wash and dice all vegetables.  Cut brussels sprouts in half.  Preheat oven to 425 degrees.   Line a baking tray with parchment paper you can spray with pam for added assurance veggies will not stick. Toss veggies, olive oil, and spices together and spread on baking pan.  Roast in oven for about 35 minutes.  Until potatoes are soft.  A nice brown color will come to the veggies when finished. Yum, Yum!

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