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Roasted Vegetables

 
Roasted Vegetables
82

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

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

1 ½ cups baby carrots
fresh
*
1 pound red skinned potatoes
unpeeled, quartered
1 medium onions
cut into thin wedges
1 tablespoon olive oil
1 teaspoon basil
leaves, dried
*
1 teaspoon thyme
dried
*
½ teaspoon garlic salt
¼ teaspoon black pepper
*
14 ounces green beans
Green Giant Select® Frozen Whole

Directions

Heat oven to 425°F.

Spray 15x10x1-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

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 9420% of calories 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?

 

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