Recipe
Side Dish
Garlic Roasted Vegetables (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 red onion, cut into 8 wedges | ||
| 1 medium red bell pepper, seeded and chopped | ||
| 1 zucchini, cut into 1/4-inch slices | ||
| 2 c. fresh Brussels sprouts, stem ends trimmed and halved | ||
| 2 c. baby carrots, halved | ||
| 1 tbsp. Hy-Vee Select garlic-flavored olive oil | ||
| Hy-Vee sea salt, to taste |
Directions
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil; set aside.
- In a large bowl, combine onion, red bell pepper, zucchini, Brussels sprouts and baby carrots. Add olive oil and salt; toss to coat. Transfer to prepared baking sheet.
- Bake for 40 minutes or until tender and lightly browned; stirring every 10 minutes. Season to taste with sea salt.
Nutrition facts
Servings
60 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 8g
- Protein: 2g
Daily Values
0%
Vitamin A 90%
0%
Vitamin C 90%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee dietitians, KCCI-TV recipe, January 9, 2016.