Garlic Roasted Vegetables (Get Cooking)

Recipe

Side Dish
Garlic Roasted Vegetables (Get Cooking)

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3 out of 5 stars
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4 ratings

Recipe Data

6
Servings

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1red onion, cut into 8 wedges
1medium red bell pepper, seeded and chopped
1zucchini, 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

  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil; set aside.
  2. 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.
  3. 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.