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Roasted Potatoes And Veggies

These roasted potatoes and veggies make a quick and easy side dish that will have your family begging for seconds!
Course Side Dishes
Cuisine American
Keyword oven roasted vegetables, roasted potatoes and veggies, roasted veggies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 101kcal
Author Lisa O'Driscoll | Fun Money Mom

Equipment

Ingredients

  • 24 ounces Tasteful Selections Ruby Sensation (1 bag)
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 purple onion
  • 1 head of garlic
  • 1/2 tbsp rosemary
  • 1/2 tbsp thyme
  • 1/2 tbsp basil
  • 1 1/2 tbsp olive oil

Instructions

  • Preheat oven to 425.
  • Cut Tasteful Selections potatoes in half and vegetables into bite size pieces.
    24 ounces Tasteful Selections Ruby Sensation, 1 red pepper, 1 yellow pepper, 1 green pepper, 1 purple onion
  • Peel garlic.
    1 head of garlic
  • Mix veggies, potatoes, garlic, rosemary, thyme, basil and olive oil in a large bowl.
    1/2 tbsp rosemary, 1/2 tbsp thyme, 1/2 tbsp basil, 1 1/2 tbsp olive oil
  • Pour potatoes and veggies onto baking sheet and bake for 20 minutes. or until potatoes are a golden brown. Enjoy!

Notes

If you're in a hurry, you can substitute prepared minced garlic instead of fresh.

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 17mg | Potassium: 502mg | Fiber: 3g | Sugar: 3g | Vitamin A: 588IU | Vitamin C: 68mg | Calcium: 20mg | Iron: 1mg