Directions:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan.
- In a small bowl, whisk reserved herb mixture with oil. In a large resealable plastic bag, combine the potatoes, yellow peppers and onion; add oil mixture. Seal bag and toss to coat. Arrange vegetables around roast.
- Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 757.81 Kcal (3173 kJ) | ||
| Calories from fat | 235.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.16g | 40% | |
|---|---|---|---|
| Cholesterol | 154.19mg | 51% | |
| Sodium | 586.56mg | 24% | |
| Potassium | 2813.27mg | 60% | |
| Total Carbs | 76.09g | 25% | |
| Sugars | 8.63g | 35% | |
| Dietary Fiber | 10.19g | 41% | |
| Protein | 57.25g | 115% | |
| Vitamin C | 92.8mg | 155% | |
| Iron | 6.7mg | 37% | |
| Calcium | 124.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 100.41 Kcal (420 kJ) | ||
| Calories from fat | 31.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 40% | |
|---|---|---|---|
| Cholesterol | 20.43mg | 51% | |
| Sodium | 77.72mg | 24% | |
| Potassium | 372.77mg | 60% | |
| Total Carbs | 10.08g | 25% | |
| Sugars | 1.14g | 35% | |
| Dietary Fiber | 1.35g | 41% | |
| Protein | 7.59g | 115% | |
| Vitamin C | 12.3mg | 155% | |
| Iron | 0.9mg | 37% | |
| Calcium | 16.5mg | 12% | |
* 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.
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