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Roasted Vegetable Combo

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Roasted Vegetable Combo
  • Prep 55 min
  • Total 0 min
  • Ingredients 9
  • Servings 6
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From left: Roasted Vegetable Combo, Home-Style Chicken and Gravy
Updated Sep 24, 2008

Ingredients

  • 1 1/2 cups fresh baby carrots
  • 1 lb. small red potatoes, unpeeled, quartered (3 cups)
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 5 cups frozen whole green beans

Steps

  • 1
    Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine carrots, potatoes and onion. Add oil, basil, thyme, garlic salt and pepper; mix well. Spread evenly in sprayed pan. Bake at 425°F. for 20 minutes.
  • 2
    Remove vegetables from oven. Add green beans; toss to mix.
  • 3
    Return to oven; bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.

Nutrition Information

130 Calories, 3g Total Fat, 3g Protein, 23g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
130
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
16%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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