Oven Roasted Vegetables – Good and Good For You!

This is an easy and delicious and  healthy side dish.  I’m not a big vegetable fan but even I like it.

  • 2 medium potatoes, cut in 1-inch chunks
  • 1 medium sweet potato, cut in chunks
  • 2 medium onions (I usually use a red onion and a white or yellow onion)
  • 1 cup baby carrots (if they’re on the big side, sometimes I cut them in half so they’ll be sure to cook through – otherwise they might be a bit crunchy)
  • 1/3 cup fat free Italian dressing
  • ¼ teaspoon cayenne
  • 1 green pepper

Put all ingredients except green pepper in sprayed 13×9 pan.  Cover and cook 15 minutes in 500 degree oven.

Cut green pepper in 1-inch squares and add.  Cover and cook 15 more minutes.

Remove cover and bake 10 more minutes.

NOTE:  Usually I’m cooking something else at the same time so the 500 degree oven doesn’t work for me.  In that case, I cook the vegetables (without the green pepper) at 400 degrees, covered, for 30 minutes.  Then I uncover the vegetables, add the pepper and cook uncovered another 30 minutes.

Comments

  1. I love love roasted vegetables! Have you ever roasted broccoli, or brussel sprouts? Roasted broccoli is my new favorite. I just toss it with a little olive oil, sea salt and fresh ground pepper, roast in the oven and it comes out SO good. I always make a little extra and eat it cold for lunch the next day.

    • I haven’t roasted broccoli but I’ll definitely try it. Thanks for the suggestion. I’m not a big fan of vegetables but I do like them roasted. I might try the brussel sprouts for my husband – I’m not a brussel sprouts kind of girl! :)

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