Roasting and Italian dressing bumps up the flavor of a veggie dish that's easy to make.
Oven-Roasted Vegetables
- Prep Time 10 min
- Total 45 min
- Servings 6
- Ingredients 6
Ingredients
- 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
Instructions
-
Step1Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Generously spray 13x9-inch pan with cooking spray.
-
Step2Place baking potatoes, sweet potato and onions in pan. In small bowl, mix dressing and red pepper until blended; pour over vegetables.
-
Step3Cover with foil. Roast 20 minutes. Stir in bell pepper. Cover and roast 5 minutes; stir vegetables. Roast uncovered 10 minutes longer or until tender.
Nutrition
110
Calories
4g
Total Fat
1g
Protein
17g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 150mg
- 6%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 5g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 20%
- 20%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 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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