Garlic Roasted Vegetables (Get Cooking)
Servings and Ingredients
|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|
- 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.
60 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 8g
- Protein: 2g
Vitamin A 90%
Vitamin C 90%
Hy-Vee dietitians, KCCI-TV recipe, January 9, 2016.