EASY ROASTED VEGETABLES IN OVEN RECIPES

Name: Easy Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: American,
Ingredients: 1; 1 medium red bell pepper cut into chunks; 1 medium green bell pepper cut into chunks; 1 small yellow squash cut into chunks; 1 small zucchini cut into chunks; 1 cup baby carrots; 1 tbsp oil; 1 tbsp Salt Free Vegetable Seasoning

EASY ROASTED VEGETABLES - MCCORMICK

Easy Roasted Vegetables - McCormick image

Roasted vegetables are unbelievably easy to prepare and yet so very delicious as the flavors are concentrated in the dry heat of the oven. Photo credit: Kristen Doyle from Dine and Dish.

Provided by McCormick

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1
1 medium red bell pepper cut into chunks
1 medium green bell pepper cut into chunks
1 small yellow squash cut into chunks
1 small zucchini cut into chunks
1 cup baby carrots
1 tbsp oil
1 tbsp Salt Free Vegetable Seasoning

Steps:

Preheat oven to 450°F. Toss vegetables and oil in large bowl. Sprinkle with Seasoning; toss to coat well.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
Roast 30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 51 Calories

OVEN-ROASTED PORK CHOPS AND VEGETABLES - BETTYCROCKER.COM

Oven-Roasted Pork Chops and Vegetables - BettyCrocker.com image

Enjoy dinner tonight with these pork chops and vegetables baked using Frozen Whole Green Beans.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons frozen apple juice concentrate
1 tablespoon olive or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
4 bone-in center-cut pork chops (1/2 inch thick), trimmed of fat
1 1/2 cups fresh baby carrots
1 medium red onion, cut into 8 wedges
2 cups frozen whole green beans

Steps:

Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

Nutrition Facts : Calories 240 , CarbohydrateContent 13 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 22 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 8 g

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