Oven-Roasted Veggies Recipe

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Ingredients:

Serving

10 small unpeeled potatoes (about 1-3/4 lb), quartered
2 cups whole baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tsp dried rosemary, crushed
1 tsp dried oregano
1/2 tsp salt
1/2 tsp cayenne pepper
1 medium green pepper , cut into 1/2-inch strips
1 medium sweet red pepper , cut into 1/2-inch strips

Directions:

Place the potatoes, carrots and onion in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the oil, lemon juice, garlic, rosemary, oregano, salt and cayenne. Drizzle over vegetables; toss gently to coat.
Bake, uncovered, at 450° for 30 minutes. Top with pepper strips. Bake 15 minutes longer or until vegetables are tender. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182.63 Kcal (765 kJ)
Calories from fat	63.47 Kcal
		% Daily Value*
Total Fat	7.05g	11%
Sodium	247.8mg	10%
Potassium	558.43mg	12%
Total Carbs	27.88g	9%
Sugars	8.31g	33%
Dietary Fiber	5.69g	23%
Protein	3.06g	6%
Vitamin C	37.3mg	62%
Vitamin A	1.6mg	53%
Iron	1.7mg	9%
Calcium	59.7mg	6%

Amount Per 100 g
Calories	87.16 Kcal (365 kJ)
Calories from fat	30.29 Kcal
		% Daily Value*
Total Fat	3.37g	11%
Sodium	118.26mg	10%
Potassium	266.5mg	12%
Total Carbs	13.31g	9%
Sugars	3.97g	33%
Dietary Fiber	2.72g	23%
Protein	1.46g	6%
Vitamin C	17.8mg	62%
Vitamin A	0.8mg	53%
Iron	0.8mg	9%
Calcium	28.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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