Roasted Vegetables
Roasting is great way to prepare veggies to go with any kind of dish. This method creates flavor through browning and is super easy.
Servings: 4
Calories: 165kcal
Ingredients
- 2 large Yukon Gold potatoes
- 1 large bell pepper
- 1 large red onion
- 1 large carrot
- 2 tbsp olive oil
- 1 tbsp seasoning salt
- 1 tbsp Italian seasoning
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Instructions
- Preheat oven to 375°F.
- Dice potatoes into 1-inch(ish) chunks. Slice green pepper into long strips, keeping in mind that the skinnier they are, the darker they’ll roast. Quarter the onion, then roughly break apart. Cut carrots into long, 0.5-inch wedges or rounds.
- Place veggies in a large bowl, then drizzle with the olive oil. You may wish to use two separate bowls — one for potatoes and other robust vegetables, the other for delicate vegetables like bell peppers — then add them to the roasting pan at the halfway point.
- Sprinkle on the seasonings, then toss thoroughly until all veggies are coated evenly.
- Pour the mixture onto a baking sheet. Roast for about 35 to 45 minutes, turning once about halfway through (at which point you might also add the more delicate veggies, if desired).
Nutrition
Calories: 165kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1766mg | Potassium: 585mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4563IU | Vitamin C: 72mg | Calcium: 50mg | Iron: 2mg
