Trying to eat more veggies? Here's a tasty way to share them, oven-roasted style, with loved ones.
Calories 110, Fat 4g, Sodium 150mg, Carbs 17g, Fiber 2g, Sugar 5g, Protein 1g
Roasting and Italian dressing bumps up the flavor of a veggie dish that's easy to make.
2 medium baking potatoes, unpeeled, cut into 1-inch chunks (1 1/3 cups)
1 medium dark-orange sweet potato, unpeeled, cut into 1-inch chunks (1 cup)
2 medium onions, cut crosswise in half, then cut into wedges
1/3 cup Italian dressing
1/4 teaspoon ground red pepper (cayenne)
1 medium bell pepper, cut into 1-inch squares
Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Generously spray 13x9-inch pan with cooking spray.
Place baking potatoes, sweet potato and onions in pan. In small bowl, mix dressing and red pepper until blended; pour over vegetables.
Cover with foil. Roast 20 minutes. Stir in bell pepper. Cover and roast 5 minutes; stir vegetables. Roast uncovered 10 minutes longer or until tender.
Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.
Cutting the veggies in similar-sized pieces assures they'll all be done at the same time.
Calories 110, Fat 4 grams, Saturated Fat 0 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbs 17 grams, Fiber 2 grams, Sugar 5 grams, Protein 1 grams