ROASTED VEGETABLES

Roasted Vegetables image

For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.

Provided by By Betty Crocker Kitchens

Time 40m

Yield 10

Number Of Ingredients 10

Ingredients

3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 medium carrots, quartered crosswise, then quartered lengthwise
6 small red potatoes, cut into fourths
2 small onions, cut into 1/2-inch wedges
1 small red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1 cup grape tomatoes or cherry tomatoes

Steps:

Heat oven to 450°F.
In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
Roast uncovered 20 minutes, stirring once.
Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g