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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