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Oven-Roasted Vegetables

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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
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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

  • Step 
    1
    Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Generously spray 13x9-inch pan with cooking spray.
  • Step 
    2
    Place baking potatoes, sweet potato and onions in pan. In small bowl, mix dressing and red pepper until blended; pour over vegetables.
  • Step 
    3
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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