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!
1/2 pound whole mushrooms
2 cups carrots, halved lengthwise and cut into 2-inch pieces (may need to cut thinks ends of carrots into fourths)
1 small red onion, peeled, cut into 1/2-inch thick wedges
2 cups asparagus, trimmed and cut into 2-inch pieces
1 red bell pepper cut into 8 strips
1/3 cup reduced fat Italian dressing
1/3 cup grated Parmesan cheese
2 tablespoons chopped Italian parsley
- 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.
|Servings Per Recipe: 8|
|Amounts Per Serving|
|% 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%|
*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.