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Oven Roasted Veggies Recipe

   
 

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     Oven Roasted Veggies

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 large potato
1 Red onion, sliced
1 carrot, sliced thinly on the diagonal
1 bunch asparagus, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 cup baby Portobello mushrooms
1 tablespoon olive oil
1/2 teaspoon salt
 
1/4 teaspoon freshly ground black pepper
2 sprigs rosemary
2 sprigs thyme

Instructions
Preheat the oven to 425 degrees.Place your potatoes on a microwave safe dish and par-cook for 4-8 minutes depending on the size of the potatoes and your microwave. You want the potato to be soft enough that you can easily pierce it with a fork, but not soggy. Let it cool and slice it into cubes.
In a large bowl toss together all of the vegetables and potato with the olive oil, salt, pepper, rosemary, and thyme.
Arrange on a baking sheet sprayed with non fat cooking in a single layer and roast for 15-20 minutes until everything is browned and crispy. Shake the pan once or twice during roasting. Taste before serving and add any needed salt and pepper.
Nutritional Info- 137 calories, 3.7g of fat, 25.6g carbohydrates, 4.3g dietary fiber, 3.7g of protein
Serving Suggestions
1 cup - 3 points


Originally Submitted
4/8/2014





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