May 12, 2010

Roasted carrots, onions & peppers

1 pound carrots, peeled and thinly sliced
2 medium onions, thinly sliced
2 sweet red peppers cut into 1/4-inch slices
2 tablespoons fat-free Italian dressing
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
2 tablespoons balsamic vinegar

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Preheat oven to 375 degrees. Line a large shallow baking pan with foil and spray with nonstick cooking spray. In a large bowl toss all ingredients together; spread on prepared baking sheet. Roast for 25 to 30 minutes, tossing after 15 minutes, until nicely browned and caramelized. Serve as a side dish, hot or at room temperature.

Notes: This flavorful recipe is a sure-fire winner with any main dish.

Number of Servings: 6-8

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