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Ingredients:
10 small red new potatoes, 1 or 2 inches in diameter
1/4 cup olive oil
3 Tablespoons lemon juice
3 cloves garlic, pressed
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 cup carrots sliced 1/2-inch thick
1 onion, chopped
2 red bell peppers, diced
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Wash each potato and cut into four pieces. Each piece should be between 1/2- and 3/4-inch wide. In a large mixing bowl, mix the oil, lemon juice, garlic, rosemary, oregano, salt and pepper. Add the vegetables, and toss to distribute the sauce evenly.
Place vegetable mixture on a rimmed cooking sheet and spread to evenly distribute on the pan. Bake at 450 degrees F for 30 minutes, uncovered. Stir the vegetables a bit. Cook for an additional 15 minutes. Serve immediately.
Cost per serving ( 3/4 cup): 57 cents Preparation time: 15 minutes. Cooking time: 45 minutes Serves 6. Nutritional analysis per serving
Calories: 222; Fat: 9g; Cholesterol: 0mg; Carbohydrates: 33g; Fiber: 4g; Protein: 4 g; Sodium: 468mg. Recipe submitted by: Jonni McCoy
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