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Roasted Vegetables

Heart Healthy Roasted Vegetables Recipe

                   
Roasted Vegetables
An easy, customizable and healthy side dish that never fails to impress. Toss your vegetables with olive oil and dried herbs before roasting for a wonderfully crisp finish.
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Ingredients
Recipe yields 12 servings
1/3 cup olive oil
3 carrots, cut into 1/2-inch pieces
1/2 lb halved Brussels sprouts
1 lb red potatoes, quartered
3 medium parsnips, cut into 1/2-inch pieces
1 lb sweet potatoes, sliced into 1-inch pieces
1 medium onion, cut into wedges
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
1/4 tsp salt
1 tsp black pepper
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Directions
Step 1

Preheat oven to 400°. Lightly spray an 11 x 17-inch baking sheet with nonstick cooking spray.

Step 2

In a large bowl, combine all ingredients. Toss the vegetables to coat with the olive oil.

Step 3

Spread the vegetables evenly on baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables are cooked through to desired consistency. Serve warm.

Time: 60 minutes
Servings: 12
Calories: 153
Make this for: Healthy Kids Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:153
total fat:6g
sat fat:1g
cholesterol:0mg
sodium:76mg
total carb:22g
fibers:4g
proteins:2g

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Heart Healthy Roasted Vegetables Recipe
Ingredients
Recipe yields 12 servings
1/3 cup olive oil
3 carrots, cut into 1/2-inch pieces
1/2 lb halved Brussels sprouts
1 lb red potatoes, quartered
3 medium parsnips, cut into 1/2-inch pieces
1 lb sweet potatoes, sliced into 1-inch pieces
1 medium onion, cut into wedges
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
1/4 tsp salt
1 tsp black pepper
Directions
Step 1

Preheat oven to 400°. Lightly spray an 11 x 17-inch baking sheet with nonstick cooking spray.

Step 2

In a large bowl, combine all ingredients. Toss the vegetables to coat with the olive oil.

Step 3

Spread the vegetables evenly on baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables are cooked through to desired consistency. Serve warm.

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