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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 mushroomsRoasted vegetables served on a plate.

  • 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


  1. Preheat oven to 450oF. Line a 15x10x1-inch baking pan with aluminum foil; spray with olive oil flavored cooking spray. Set aside.
  2. Toss vegetables with dressing and 1/4 cup Parmesan cheese. Spread on prepared pan.
  3. Bake 28 to 30 minutes or until vegetables are tender, stirring after 15 minutes. Sprinkle with remaining Parmesan cheese and chopped Italian parsley.

Serves 8.



Nutrition Facts % Daily Value
Servings Per Recipe: 8  
Amounts Per Serving  
Calories: 66  
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%
Vitamin A 203%
Vitamin C 66%
Folacin 15%
Calcium 7%
Iron 23%
Potassium 11%

*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.

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