Garlic Roasted Vegetables
Roast the rainbow and give a high-five to fiber with this colorful side dish.
Recipe courtesy of Lauren Fisher.
Roasting vegetables adds great flavor without adding extra salt, fat, or sugar. This versatile side dish compliments a variety of entrees and is a delicious way to increase your daily veggie consumption. Mix and match with your favorite seasonal vegetables!
6 sweet potatoes
2 medium zucchini
2 red bell peppers
1 medium red onion
1 pound crimini mushrooms
1 pint cherry tomatoes
3-4 cloves of garlic, chopped
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon pepper
Preheat oven to 400 degrees F.
Wash all of the vegetables. Cut the sweet potatoes, zucchini, bell peppers, and onions into 1 inch chucks. Quarter the mushrooms and halve the tomatoes. Combine all of the chopped vegetables with the chopped garlic, olive oil, salt, and pepper in large bowl and mix well. Spread evenly onto two baking sheets. Roast for 40-60 minutes, stirring and rotating the pans about every 20 minutes. Let cool briefly and serve warm, at room temperature, or chilled.
Per serving: 157 calories, 4 g total fat, 1 g saturated fat, 28 g carbohydrates, 4 g protein, 5 g fiber, 210 mg sodium, 866 mg potassium, 47 mg magnesium, 59 mg calcium