Oven Roasted Vegetables

A savory roasted vegetable recipe that's perfect for entertaining.

© Stephanie Gallagher

roasted vegetables recipe, Gallagher

Roasted potatoes, Brussels sprouts, shallots and bacon are slow roasted in this delightfully savory vegetable side dish.

This roasted vegetables recipe was adapted from Fine Cooking magazine. Serve with chicken breasts with wine and Ghirardelli chocolate brownies for dessert.

Oven Roasted Vegetables

Preheat oven to 450 degrees F. In a large mixing bowl, toss together potatoes, Brussels sprouts, shallots, bacon, oil, salt and pepper. Transfer to a 10 x 15 Pyrex dish. Roast 35-40 minutes, stirring several times throughout to ensure vegetables don't get burned. Remove vegetables from oven. Whisk together butter and lemon juice. Pour over vegetables. Serve immediately.

Makes 8 servings.

Per serving: 264 calories, 10 g fat (3 g saturated), 11 mg cholesterol, 39 g carbohydrate, 7 g fiber, 9 g protein, 26% Vitamin A, 191% Vitamin C, 8% calcium, 18% iron


The copyright of the article Oven Roasted Vegetables in Heart Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Oven Roasted Vegetables must be granted by the author in writing.




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