1-Pan Rosemary Roasted Vegetables
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1-Pan Rosemary Roasted Vegetables
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These 1-pan roasted vegetables are lightly seasoned and tossed in a creamy marinated goat cheese. The combo makes for one AMAZING, flavorful side dish. Seriously the best way to eat roasted vegetable from now on.
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Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 2 cups chopped carrots
- 2 cups chopped baby red potatoes about 4 small
- 1/2 large red onion chopped
- 2 TBS olive oil
- 1/2 tsp garlic salt
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 jar Smoked Sea Salt & Rosemary CHEVOO
Instructions
- Preheat oven to 375F.
- On large rimmed baking sheet toss together halved brussels sprouts, chopped carrots, chopped red potatoes, and chopped red onion. Drizzle on olive oil and seasonings, then toss again to coat the vegetables in the oil and seasonings. Roast vegetables for about 30-40 minutes, giving them a stir halfway through the baking time.
- Once vegetables are done, spoon out about 6-7 cubes of the Smoked Sea Salt & Rosemary, drizzle on about a tablespoon or so of the EVOO from the jar, and toss together.
- Transfer creamy roasted vegetables to serving dish, enjoy!
Nutrition Information
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Serving
1/10th
Calories
141kcal
(7%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Cholesterol
4mg
(1%)
Sodium
257mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8-10
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1/10th | |
| Calories | 141kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 4mg | 1% |
| Sodium | 257mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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