Roasted Vegetables
Try out roasted vegetables with a drizzle of heart-healthy olive oil make an ideal accompaniment to low-fat chicken or fish dishes.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- 2red onions (cut into thick wedges)
- 2medium red potatoes (cut into 6 wedges)
- 2carrots (medium to large, cut into chunks)
- 2medium parsnips (cut into large chunks)
- 2medium zucchini (thickly sliced)
- 4garlic cloves
- 1large red bell pepper (seeded and cut into chunks)
- 3sprigs of rosemary
- 2teaspoons kosher salt
- 1teaspoon ground black pepper
Instructions
Step 1
Gather the ingredients.Step 2
Preheat oven to 425 F.Step 3
Spray a large baking pan or ovenproof dish with nonstick cooking spray .Step 4
Arrange cut vegetables on the pan or dish and drizzle with olive oil. Add rosemary sprigs and season with pepper.Step 5
Roast vegetables for 20 minutes, or until the tops are slightly browned and crispy.Step 6
Remove from oven and turn vegetables over.Step 7
Roast for an additional 20 minutes, or until vegetables are tender and slightly browned.Step 8
Serve and enjoy!