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Dinner: Roasted Veggie Dinner
Roasted veggies are wonderful for dinner.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
This recipe includes superfoods such as:
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Get it now →Ingredients
2 medium russet potatoes
1 tsp original seasoning blend
8 oz grape tomatoes
4 dashes salt
3 tbsps olive oil
2 bunches broccoli
1 head medium cauliflower
Instructions
1. Preheat oven to 425 °F (220 °C). Place baking rack in the middle of the oven.
2. Cut potatoes into wedges and put in mixing bowl. Add 3/4 of the olive oil and seasoning blend. Using a spatula mix the contents until the potatoes are coated in oil. Put potatoes onto a baking sheet and place in hot oven.
3. While the potatoes are roasting, cut broccoli and cauliflower into bite sized pieces and put them into your mixing bowl. Add remaining oil and seasoning and toss until the vegetables are thoroughly coated.
4. Add to the pan in the oven. Roast the vegetables with the potatoes 5 more minutes.
5. Leaving the vegetables in the oven, turn the oven on to "high" broil. Broil the vegetables until the potatoes turn golden brown and the veggies begin to caramelize.
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 320 kcal | ||
| Fat 11.5 g | ||
| Carbohydrate 49.34 g | ||
| Protein 14.12 g | ||
| Iron 84 mg | ||
| Calcium 77 mg | ||
| Monounsaturated Fat 7.47 g | ||
| Polyunsaturated Fat 1.39 g | ||
| Saturated Fat 1.59 g | ||
| Sodium 301 mg | ||
| Sugar 10.74 g | ||
| Potassium 1871 mg | ||
| Vitamin A 171 mcg | ||
| Vitamin C 2409 mg | ||
| Fiber 13.6 g | ||
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