These vegetables are a great way to make your vegetables simple, easy and incredibly delicious. They go well with grilled chicken breast, pork roast, steak, or just about anything else that you’d like to pair them with. The lemon juice helps to keep them fresh and bright, and if you’d like a little extra spice in them, use seasoned pepper instead of black pepper. You can use baby red potatoes, russet or yukon gold potatoes. Baby red potatoes add a beautiful red to the dish – and you don’t have to peel them. These flavorful veggies are loved by everyone in the family.
Delightful and simple, these oven roasted vegetables are beautiful and loved by the whole family.
- 3 medium potatoes
- 2 large carrots
- 1 medium onion
- 3 stalks celery
- 3 cloves garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp lemon juice
- 1 tsp olive oil
- 1 tsp oregano
- Preheat the oven to 350 degrees F.
- Peel (if desired) and chop the potatoes.
- Peel and chop the carrots.
- Dice the onion.
- Chop the celery.
- Mince the garlic and combine all the ingredients in a medium size baking dish.
- Mix until well combined.
- Bake for 30 – 45 minutes, uncovered, or until the vegetables are tender.
- Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat, Gluten free
Number of servings (yield): 4
Culinary tradition: USA (General)
Entire serving makes 4 servings.
Serving size is 1 cup.
Each serving = 6 Smart Points/4 Points
PER SERVING: 189 calories; 1.5g fat; .2g saturated fat; 36g carbohydrates; 4.3g sugar; 4.4g protein; 5.5g fiber