Gluten-Free Roasted Vegetables with Basil
Updated Sep 20, 2016
Roasting brings out the best of veggies in a side dish sized for a crowd.
Gluten-Free Roasted Vegetables with Basil
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 12
- Ingredients 7
Ingredients
- 3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
- 2 medium red bell peppers, coarsely chopped (2 cups)
- 1 cup frozen whole kernel corn
- 1/2 cup zesty Italian dressing
- 4 1/2 cups frozen whole green beans
- 2 medium green onions, sliced (2 tablespoons)
- 1/4 cup shredded fresh basil leaves
Instructions
-
Step1Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
-
Step2Add frozen green beans to vegetable mixture in pan; stir to mix.
-
Step3Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.
Nutrition
80
Calories
3g
Total Fat
1g
Protein
11g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 30
- Total Fat
- 3g
- 5%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 200mg
- 8%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 120%
- 120%
- Vitamin C
- 25%
- 25%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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