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Roasted Vegetables

Roasted Vegetables

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These are very healthy vegetables, whenever it is a nice recipe, worth to keep.

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

1 ½ 355
CUPS ML BABY CARROTS
fresh *
1 453.6
POUND G RED SKINNED POTATOES
unpeeled, quartered
1 1
MEDIUM MEDIUM ONIONS
cut into thin wedges
1 15
TABLESPOON ML OLIVE OIL
1 5
TEASPOON ML BASIL
leaves, dried *
1 5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML GARLIC SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
14 404.6
OUNCES ML/G GREEN BEANS
Green Giant Select® Frozen Whole

Directions

Heat oven to 425°F.

Spray 15×10×1-inch baking pan with nonstick cooking spray.

In large bowl, combine carrots, potatoes and onion.

Add oil, basil, thyme, garlic salt and pepper; mix well.

Spread evenly in sprayed pan.

Bake at 425°F. for 20 minutes.

Remove vegetables from oven.

Add green beans; toss to mix.

Return to oven; bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 94 20% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 6g
Vitamin A 4% Vitamin C 17%
Calcium 5% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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