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Recipe: Oven Roasted Vegetables |
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Written by Diet Detective Editorial Staff
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Even your kids will love these vegetables.
Serves 6
INGREDIENTS
3 c red potatoes, halved and quartered (4-5 large potatoes)
2 c broccoli
2 c sweet potato, cubed (2-3 potatoes)
1 c carrot, sliced
1 c pearl onion
2 tbsp olive oil
2/3 c chicken broth
½ cup plain or seasoned breadcrumbs
2 cloves garlic, minced
¼ c fresh parsley, chopped
3 tbsp nuts chopped (walnuts, pecans, hazelnuts, almonds)
DIRECTIONS
1. Preheat oven to 425°F
2. Combine first 5 ingredients in a large bowl. Drizzle with olive oil, minced garlic, salt and pepper. Mix well.
3. Place mixture in a roasting pan or casserole dish. Cover with foil, bake at 425 for 20 minutes. Uncover and bake another 25 minutes.
4. Combine breadcrumbs and nuts with roasted vegetables. Serve.
NUTRITIONAL ANALYSIS PER SERVING
Calories: 240
Total Fat: 8 g
Saturated Fat: 0.9 g
Carbohydrate: 38 g
Protein: 6 g
Dietary Fiber: 5 g
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Last Updated ( Saturday, 12 August 2006 )
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