Roasted Herbed Veggies Recipe Video

Summary

Difficulty LevelMediumHealth IndexHealthy
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Russet potatoes2 Large, peeled and sliced length wise
 Yam2 Large, peeled and sliced length wise
 Italian squash2 , peeled and sliced length wise
 Broccoli florets2 Cup (32 tbs)
 Onion1⁄2 , sliced
 Garlic4 Clove (20 gm), sliced
 Fresh sage1 Tablespoon
 Fresh rosemary1 Tablespoon
 Fresh thyme1 Tablespoon
 Extra virgin olive oil1 Cup (16 tbs)
 Garlic salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3237 Calories from Fat 2047

% Daily Value*

Total Fat 221 g340.1%

Saturated Fat 17.5 g87.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 536.4 mg22.3%

Total Carbohydrates 282 g93.9%

Dietary Fiber 44.8 g179.1%

Sugars 15.2 g

Protein 36 g71.6%

Vitamin A 283.6% Vitamin C 929.8%

Calcium 77.7% Iron 103.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 425 degrees F/ 220 degrees C.
2. Grease a cookie sheet with Olive Oil.

MAKING
3. In a large bowl, add in vegetables and potato slices.
4. Add in garlic salt, pepper and herbs. Toss mixture.
5. Place vegetables and potatoes on greased cookie sheet.
6. Drizzle mixture with olive oil.
7. Bake potatoes in oven in the preheated oven for approximately 35-40 minutes until vegetables and potatoes are tender and golden brown.

SERVING
8. Serve immediately with a meat or fish entree.

TIPS
You can also serve this dish with a green salad. For next morning leftovers, serve this dish with your favorite omelets!

Editors Review

Roasted Herbed Veggies is a nutritious and flavorful side dish. It can also be eaten as a salad or served with omelets for breakfast. Watch this vibrant recipe, you will love it. Bon Appetit!
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