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Roasted Vegetable Combo

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