BETTY CROCKER ROASTED GARLIC POTATOES RECIPES

Name: Roasted Vegetables
Prep time: 15 min
Total time: 40 min
Yield: 10
Ingredients: 3 tablespoons olive or vegetable oil; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 clove garlic, finely chopped; 2 medium carrots, quartered crosswise, then quartered lengthwise; 6 small red potatoes, cut into fourths; 2 small onions, cut into 1/2-inch wedges; 1 small red bell pepper, cut into 1-inch pieces; 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices; 1 cup grape tomatoes or cherry tomatoes

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Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 10

Ingredients

3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 medium carrots, quartered crosswise, then quartered lengthwise
6 small red potatoes, cut into fourths
2 small onions, cut into 1/2-inch wedges
1 small red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1 cup grape tomatoes or cherry tomatoes

Steps:

Heat oven to 450°F.
In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
Roast uncovered 20 minutes, stirring once.
Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

Nutrition Facts : Calories 140 , CarbohydrateContent 22 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 140 mg, SugarContent 3 g, TransFatContent 0 g

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