From left: Roasted Vegetable Combo, Home-Style Chicken and Gravy
Roasted Vegetable Combo
- Prep Time 55 min
- Total 0 min
- Ingredients 9
- Servings 6
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
Instructions
-
Step1Heat 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.
-
Step2Remove vegetables from oven. Add green beans; toss to mix.
-
Step3Return to oven; bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.
Nutrition
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;
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