Oven Roasted Vegetables

Roasted Potatoes and Carrots
Roasted Potatoes and Carrots
2020-10-20
oven roasted vegetables
  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • Calories

    93.9
  • Fat

    4.8 g
  • Saturated Fat

    0.7 g
  • Polyunsaturated Fat

    0.5 g
  • Cholesterol

    0.0 mg
  • Sodium

    215.0 mg
  • Potassium

    670.2 mg
  • Carbohydrate

    12.6 g
  • Fiber

    3.8 g
  • Sugars

    6.3 g
  • Protein

    2.7 g
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Oven roasted vegetables. Various vegetables baked in halogen (turbo) oven. Very easy, healthy, and delicious vegetarian recipe. You may also like Pan Roasted Chicken Breasts with Vegetables

Oven Roasted Vegetables

Ingredients

  • potatoes, peeled and sliced
  • eggplant, sliced
  • red bell pepper, seeded and sliced
  • broccoli, cut into florets
  • yellow bell pepper, seeded and sliced
  • vegetable oil spray
  • mixed dry herbs

Method

Step 1

Preheat Flavor Wave Oven to 392° F (200 °C).

Step 2

Place potatoes, yellow and red bell pepper, broccoli florets, and eggplants on low rack of turbo oven. Spray vegetables with vegetable spray. Sprinkle with mixed herbs.

Step 3

Cover and cook the vegetables for 30 minutes.

Step 4

Serve hot.

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