ROASTED POTATO AND VEGETABLE RECIPE RECIPES

Name: Oven-Roasted Potatoes and Vegetables
Prep time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag); 1 medium red bell pepper, cut into 1-inch pieces; 1 small zucchini, cut into 1/2-inch pieces; 4 oz fresh whole mushrooms, quartered (about 1 cup); 2 teaspoons olive oil; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon garlic salt

OVEN-ROASTED POTATOES AND VEGETABLES RECIPE - BETTYCROCKER.COM

Oven-Roasted Potatoes and Vegetables Recipe - BettyCrocker.com image

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 7

Ingredients

2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition Facts : Calories 70 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 0 g, ServingSize 2/3 Cup, SodiumContent 200 mg, SugarContent 2 g

GARLIC-ROASTED RED POTATOES AND VEGETABLES RECIPE - FOOD.COM

Garlic-Roasted Red Potatoes and Vegetables Recipe - Food.com image

This is a must for garlic lovers. I sometimes toss it into the pan when I'm roasting meat (usually chicken), then removing the meat before the broiling step. It can also stand alone as a vegetarian main dish. Don't skip the broiling, because it leaves a delicious caramelized flavor on the vegetables and makes the juices reduce down to a sauce. This recipe makes enough for a few single servings, but is easily doubled or cut down.

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 13x9 inch pan, 4-5 serving(s)

Number Of Ingredients 10

Ingredients

6 red potatoes, quartered and unpeeled
3 carrots, cut into chunks
1/2 lb Brussels sprout, fresh, halved
1/2 vidalia onion, sliced
2 garlic cloves, chopped
3 tablespoons olive oil
2 teaspoons oregano
1/4 cup fresh parsley, chopped
1/4 teaspoon pepper
1/4 teaspoon garlic salt (optional)

Steps:

Preheat oven to 375 degrees. Grease roasting pan or cake pan using nonstick spray.
Mix all ingredients together, and toss until all vegetables are coated with olive oil and spices.
Spread vegetables into pan. Bake 45 minutes, removing from the oven and stirring twice during cooking. For crisper vegetables, cut cooking time a few minutes shorter.
Switch oven setting to broiler. Place pan under the broiler for 7-10 minutes, sliding out and stirring vegetables once or twice.

Nutrition Facts : Calories 368.9, FatContent 11, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 65.7, CarbohydrateContent 61.5, FiberContent 8.6, SugarContent 6.9, ProteinContent 8.3

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