Roasted Vegetables
These roasted vegetables are a great addition to any meal! They are easy to make and will are a healthy option for a side dish!
Ingredients
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1/2 pound whole mushrooms
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2 cups carrots, halved lengthwise and cut into 2-inch pieces (may need to cut thinks ends of carrots into fourths)
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1 small red onion, peeled, cut into 1/2-inch thick wedges
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2 cups asparagus, trimmed and cut into 2-inch pieces
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1 red bell pepper cut into 8 strips
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1/3 cup reduced fat Italian dressing
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1/3 cup grated Parmesan cheese
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2 tablespoons chopped Italian parsley
Directions
- Preheat oven to 450oF. Line a 15x10x1-inch baking pan with aluminum foil; spray with olive oil flavored cooking spray. Set aside.
- Toss vegetables with dressing and 1/4 cup Parmesan cheese. Spread on prepared pan.
- Bake 28 to 30 minutes or until vegetables are tender, stirring after 15 minutes. Sprinkle with remaining Parmesan cheese and chopped Italian parsley.
Serves 8.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe: 8 | |
| Amounts Per Serving | |
| Calories: 66 | |
| % Daily Value | |
| Total Fat: 2 g | 3% |
| Saturated Fat: 1 g | 4% |
| Cholesterol: 3 mg | 1% |
| Sodium: 155 mg | 6% |
| Carbohydrate: 10 g | 3% |
| Dietary Fiber: 3 g | 11% |
| Protein: 3 g | 7% |
| Vitamin A | 203% |
| Vitamin C | 66% |
| Folacin | 15% |
| Calcium | 7% |
| Iron | 23% |
| Potassium | 11% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.