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6 servings, 1 cup each
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Roasting vegetables is a great way to bring out their natural sweetness and add rich savory flavor. Starchy root vegetables, like carrots, potatoes, bell peppers and onions, are all wonderful when roasted. To roast vegetables, cut them into 1/2-inch pieces, then spread into a single layer on a heavy-duty baking sheet. Bake at 475°F for 15 to 20 min. or vegetables are until tender and golden brown.
Stir in 4 chopped cooked slices OSCAR MAYER Bacon just before serving.
Here's a delicious way to get a good source of fiber into your diet from the roasted vegetables. Each serving provides 1 cup of the recommended 2-1/2 cups of vegetables per day. Plus you'll get a good source of fiber and the carrots are rich in vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.