VEGETABLES IN OVEN RECIPE RECIPES

Name: Oven-Roasted Pork Chops and Vegetables
Prep time: 15 min
Total time: 1 h 10 min
Yield: 4
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

OVEN-ROASTED PORK CHOPS AND VEGETABLES RECIPE ...

Oven-Roasted Pork Chops and Vegetables Recipe ... 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

OVEN-ROASTED POTATOES AND VEGETABLES RECIPE - BETTYCRO…

Oven-Roasted Potatoes and Vegetables Recipe - BettyCro… 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

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