Veggies mixed with herbs and roasted until tender. Sprinkle with some toasted breadcrumbs for extra crunch.
Recipe
Herb Roasted Vegetables
Roasted veggies topped with crispy breadcrumbs!
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Servings: 4
Calories: 161kcal
Ingredients
- 8 ounces sliced mushrooms
- 10.5 ounces cherry tomatoes , halved
- 16 ounces baby carrots
- 2 green peppers , chopped
- ½ onion , chopped
- ½ teaspoon minced garlic
- 2 Tablespoons olive oil
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ cup panko crumbs
Instructions
- Preheat oven to 400 degrees.
- Line a large cooking sheet with foil and coat with cooking spray.
- Combine all ingredients except panko crumbs.
- Stir well to combine and spread evenly onto prepared baking sheet.
- Roast for 30 minutes, stir vegetables and sprinkle with panko.
- Return to oven and roast another 15 minutes or until tender and panko crumbs are toasted.
Nutrition Facts
Herb Roasted Vegetables
Amount per Serving
Calories
161
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
5
%
Cholesterol
0
mg
0
%
Sodium
129
mg
5
%
Potassium
735
mg
21
%
Carbohydrates
21
g
7
%
Fiber
6
g
24
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
16220
IU
324
%
Vitamin C
70
mg
85
%
Calcium
68
mg
7
%
Iron
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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