SPICY ROASTED VEGETABLES

Spicy Roasted Vegetables image

Provided by Patroc

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Previous Next

1 3/8 lbs baby red potatoes, diced
3 1/2 cups turnips, diced
1 1/2 cups parsnips, diced
1 cup yellow squash, chopped
1 cup green zucchini, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
3 cups onions, quartered
1 cup carrot
5 garlic cloves, chopped
3/4 cup red pepper, chopped
1 teaspoon Lawry's Seasoned Salt
1 teaspoon fresh cracked pepper
1 teaspoon chipotle pepper
2 tablespoons oil (vegetable or olive)
butter-flavored cooking spray

Steps:

Place all chopped vegetables into a large bowl or pot.
Pour oil over the vegetables.
Sprinkle salt and peppers over the vegetables.
Spray with butter spray.
Stir till all are covered.
Spread mixture onto a foil covered baking sheet and spray with butter spray.
Bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender.
Let vegetables cool and place one cup @ in seperate freezer bags to freeze.

Nutrition Facts : Calories 170.9, Fat 3.8, SaturatedFat 0.6, Sodium 65.8, Carbohydrate 32.6, Fiber 6.2, Sugar 8.7, Protein 3.9